Collard Green Soup

Renae McVay

By
@tummytickler

This is a delicious, earthy soup that will warm you up on cold days. We love southern greens so I kicked these collard greens up a notch and it's a meal in itself. Just add great cornbread and enjoy!


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Pressure Cooker

Ingredients

2 can(s)
glory brand collard greens (large cans or 4 regular cans)
1
large yellow onions
2 Tbsp
minced garlic (i use the kind in a jar)
1/2 lb
bacon cut into small pieces
1 or 2 can(s)
white navy beans (according to your liking)
4 c
chicken broth (more if you like a lot of soup)
salt and pepper to taste

Directions Step-By-Step

1
Place all ingredients in a 4-6 quart pressure cooker. Place on medium heat. Once the pressure builds and the steam starts to escape or jiggle, time and allow to cook for an hour. Turn the stove off and allow to sit until the steam is gone. Open top after making sure no more steam remains by holding the release valve to the side with a dish towel being careful not to allow the steam to contact your skin to avoid burns. Enjoy the soup with cornbread on the side or with the soup dipped over cornbread. Very filling and delicious and a great source of iron.
2
If you are afraid of pressure cookers, this soup works beautifully in a crock pot. Just follow the directions and place in crock pot and allow to cook on high for about 6 hours.
3
I like to pour a little pepper sauce on mine before eating which is the liquid you have in a jar of pickled peppers like jalopenos or other hot peppers. It's a southern thing!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Dairy Free, Low Carb
Other Tags: Quick & Easy, Heirloom