Spicy Southwest Collard Greens Soup (recipe)

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Spicy Southwest Collard Greens Soup

 

I created this soup the other day to use some collards

I had...this soup is amazing. I used a hot salsa

verde (and a serrano chile) and my soup was really

spicy (just the way I like it), but you can use a mild

salsa verde and omit the chile if you don't like

things that hot. I'm sure black beans instead of

pinto beans would work well. Chopped zucchini would

be good in this too, just add it at the same time with

the beans and hominy.

 

Spicy Southwest Collard Greens Soup

 

2 T. olive oil

medium onion, chopped

3-4 cloves garlic, minced

8 cups vegetable broth

small bunch of collard greens, washed, ribbed, and

chopped

1 (15 oz.) can pinto beans, drained and rinsed

1 (15.5 oz.) can hominy, drained and rinsed

1 (7 oz.) can salsa verde

1 jalapeno or serrano, seeded and minced (optional)

1/2 cup corn

1/2 tsp. cumin

salt and pepper

 

Heat olive oil in a soup pot over medium heat. Add

onions and garlic and cook until tender. Add

vegetable broth and collards, bring to a boil and cook

15 minutes. Add beans, hominy, salsa verde, chile

pepper, corn, and cumin. Let the soup simmer until

the collards are tender and the rest of the

ingredients are heated through, about 10 minutes.

Season with salt and pepper and serve.

 

 

 

 

 

 

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