• Astara E. Edmonds

Southern Smoked Collard Greens Soup


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.

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