Carolyns Collard Green Soup Recipes

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HAM AND COLLARD SOUP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 15



Ham and Collard Soup image

Steps:

  • Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
  • Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

COLLARD GREEN SOUP

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!

Provided by Renae McVay

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 7



Collard Green Soup image

Steps:

  • 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!

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

HEALTHY COLLARD GREENS SOUP

This is a healthy AND flavorful soup I love to make every winter. Hot, buttered cornbread make this a delicious meal enjoyed by my entire family (including my two year old!). This recipe courtesy of Wal-Mart.

Provided by MessyChef

Categories     Clear Soup

Time 45m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 9



Healthy Collard Greens Soup image

Steps:

  • 1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
  • 2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Nutrition Facts : Calories 381.9, Fat 16.9, SaturatedFat 4.1, Cholesterol 65.5, Sodium 2761.5, Carbohydrate 26.3, Fiber 6.1, Sugar 6.3, Protein 31.4

1 (14 ounce) package smoked turkey sausage, cut in 1/4 inch slices
1 onion, finely chopped
1 green pepper, seeded and chopped
1 tablespoon vegetable oil
2 (32 ounce) containers chicken broth
8 ounces fresh collard greens, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon ground pepper
1 dash hot sauce

LENTIL AND GREEN COLLARD SOUP

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

Provided by cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11



Lentil and Green Collard Soup image

Steps:

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 38.6 g, Fat 11.8 g, Fiber 10.5 g, Protein 15.2 g, SaturatedFat 1.5 g, Sodium 1778.7 mg, Sugar 3.4 g

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
⅓ cup lemon juice

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