This is a nutritiously rich, earthy and satisfying soup. A great way to utilize fresh collard greens!
10 c. water or part veggie broth
1 large onion, diced
1 tsp. garlic, minced
2 carrots, grated or diced
2 stalks celery, diced
1 large bunch collard greens, chopped (5 - 6 c.)
1 can (15 oz.) great northern beans, drained
1 c. zipper peas (optional)
¼ c. red quinoa
1/2 -1 tsp. ground chipotle pepper
1 1/2 tsp. smoked paprika
1 1/2 tsp. sea salt
1/2 c. Crimini or Shiitake mushrooms, diced small
1 small bunch thread noodles (bean vermicelli)
Fill a large soup pot with the water and bring to a boil. Add all ingredients except noodles. Simmer for 2-4 hours. Add more water if necessary.
Add thread noodles 15 min. before serving. Best if broken into smaller pieces.
Tip: Thread noodles are also called brown rice noodles or bean vermicelli and can be found in the Asian food section.