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Food Works’ South American Black Bean Soup with Collards Recipe

Collard greens are a traditional New Year’s Eve dish and a favorite Southern side.

This leafy green vegetable is also quite nutrient dense, packing in vitamins A, B, C, E, and K along with calcium, iron, magnesium, manganese, and several other minerals.

Food Works' South American Black Bean Soup with Collards

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Recipe by Chef Troy SuttonCourse: SoupCuisine: South American
Servings

7

servings

    Ingredients

    • 4

      strips thick-sliced bacon, diced

    • 8 oz.

      kielbasa sausage, diced

    • 1 cup

      diced onions

    • 1 tbsp.

      minced garlic

    • 1

      jalapeño, finely diced (optional)

    • 2 tsp.

      chili powder

    • 1/2 tsp.

      kosher salt

    • 2 cups

      canned black beans, drained and rinsed

    • ½ cup

      white rice

    • 5 cups

      chicken stock

    • 3 cups

      collard greens, stemmed and chopped

    • 1 cup

      Roma tomatoes, diced

    • 1

      orange, for garnish

    • Low-fat sour cream, for garnish

    Directions

    • In a large pot, sauté the bacon to render the fat and crisp the bacon. 

    • Remove the bacon and drain on a paper towel. 

    • Add the kielbasa to the pot to brown in the bacon drippings, and then remove to drain on a paper towel.

    • Pour off all of the drippings except for 1 tbsp. 

    • Add the onions, garlic, jalapeño (if desired), chili powder, and salt. 

    • Sauté 2-3 minutes. 

    • Stir in the black beans, mashing approximately half the beans. 

    • Add the rice, stir, and then add the chicken stock. Cook until the rice is tender.

    • In a separate pan, sauté the collard greens and tomatoes until the greens are wilted. 

    • Add to the soup and simmer another 2-3 minutes.

    • Serve with oranges and low-fat sour cream.

    Did you know?

    • The collard green plant derived its name, "collard," from a wild cabbage plant known as "colewort."

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