Collard Greens Vegetable Soup (Italian Style)
- Servings : 4-6
- 2 lbs. collard greens, chopped or cut
- 1 lb. mixed vegetables, frozen
- 1 lb okra, sliced, frozen
- 2 onions, medium size
- 2 carrots, large
- 6 parsley stems and tops
- 4 celery stalks
- 4-6 garlic cloves
- 2 tbsp. oregano, dry
- 1 tsp. salt (optional)
- 2 - 28-oz. cans tomatoes, crushed
- 2 - 15-oz. cans beans, small white
Clean and peel one onion, the carrots, and the garlic. Cut the onion and carrots into chunks, and place the onions, carrots and garlic in the container of a high speed blender.
Wash the celery and parsley. Cut two of the celery stalks into chunks and add to the blender container. Set aside the other two stalks of celery. Add the parsley and about two cups of water to the blender container. Cover and run at high speed until the veggies are pureed.
Pour the contents of the blender container into the stock pot. Wash out any clinging veggie puree from the blender container into the stock pot with additional water. Add the oregano and hot pepper (if desired) to the stock pot. Bring to a boil, and let simmer.
While the veggie stock is heating, peel and dice the other onion and dice the remaining celery and add to the stock pot. Continue cooking until the diced onions begin to get translucent. If you are using fresh collard greens, wash and cut (chop) at the same time as the onions and celery. If you are using frozen collard greens, hold their addition until after the onions become translucent. Add the remaining frozen vegetables at that time, too.
Add additional water as needed.
Add the crushed tomatoes and continue heating until the soup begins to boil again. Then drain the beans and add to the soup. Simmer at low heat until the veggies are tender (usually about 10-15 minutes).
Remove from the heat and serve. This soup, with a large salad, makes a great meal.
We prepare this soup in a large stainless steel stock pot, and store the leftovers in the refrigerator for the next day or two to save us having to cook. If you do not want such a large quantity, cut the recipe in half. Enjoy!
Reprinted with permission from Mary and Frank Hoffman of
Photograph © all-creatures.org.