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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.3
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Bean and Summer Greens Soup calories by ingredient
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Bean and Summer Greens Soup

Submitted by: MADEMCHE

Introduction

We had extra greens in our fridge and needed to use them up in a way that wasn't just salad. This wonderfully flavoured soup is a meal in itself, rich and super healthy! We had extra greens in our fridge and needed to use them up in a way that wasn't just salad. This wonderfully flavoured soup is a meal in itself, rich and super healthy!
Number of Servings: 8

Ingredients

    1 pound of dried beans - we used a combo of large and small lima beans
    4 tbsp, Extra Virgin Olive Oil
    1 large onion, chopped
    2 medium or 4 new carrots, chopped
    4 Garlic cloves, chopped
    1 tbsp Parsley, dried or 1/4 cup of fresh parsley, chopped
    1/2 tbsp Oregano, dried
    Salt to taste
    Pepper to taste
    1/2 pound Cleaned and Trimmed Turnip Greens
    1/2 pound Cleaned and Trimmed Spinach
    - whatever greens you have on hand is fine, dandelion, collard, chard, just don't used mustard greens
    3 cups Water
    3 cups Vegetable stock (homemade) no salt added

Directions

Soak beans over night, or use the quick soak method. Boil beans with enough water to cover for 3 minutes wit the lid off. Turn off and place the lid on the pot. Let sit for 2 hours. Add water half way through or as required.

Drain the beans.

Add the oil to a large heavy bottomed pot. Add the onion, carrots, garlic, and parsley. Saute for 5-10 minutes until soft.

Add the beans and the water and stock.

Simmer for 45 minutes to and 1.5 hours depending on your beans.

In the meantime-clean and trim your greens, removing any tough stems. Place a few leaves at a time on top of each other and roll into a cigar. Then slice into 1/4 inch pieces. The same technique is used to cut basil.

Test the beans. If they are done to your liking, take 4 cups of beans and vegetable and some of the broth and puree. Add this back to the pot and warm through.

You may add the greens directly to the pot and cook the greens if they are young and fresh. If they are older you may want blanch the greens in salted water for a few minutes before added it to the soup. Reserve the salted water.

Stir the soup. If it needs to be thinned add the reserved cooking liquid.

Serve with a splash of olive oil and a crust of bread for a great lunch.

Serves 6-8.

Number of Servings: 8

Recipe submitted by SparkPeople user MADEMCHE.






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