Galician Collard and White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Collard Greens, 453 gram(s) (remove)*4 oz. pork tenderloin, 4 serving (remove)*Chicken Broth, Low-fat, Low-sodium, 10 cup (remove)*Onion - Yellow - 1/4 Cup, 3 serving (remove)*Bush's Best, Great Northern Beans (Canned 448g), 2 cans(remove)*Carrots - Baby Carrots Carrot Company, 85 gram(s) (remove)*New Potato 227grms = 8oz, 454 gram (remove
Serving size is two cups.
Chop carrots, potatoes and onions (largish pieces)
Clean tenderloin and chop very fine, sprinkle liberally with cajun seasnonings and less liberally with kosher salt, refrigerate.
Place chicken broth in large soup pot with a cheesecloth bag of half a bundle of fresh thyme, five cloves of garlic, and a teaspoon of whole black peppercorns.
Add greens, carrots and onions and bring to a boil, then reduce to a simmer and add chopped potatoes.
Simmer for two hours, then add chopped tenderloin. Simmer for a minimum of 45 additional minutes, remove spice bag and serve with cuban bread.
Number of Servings: 8
Recipe submitted by SparkPeople user TRABROOKI.
Chop carrots, potatoes and onions (largish pieces)
Clean tenderloin and chop very fine, sprinkle liberally with cajun seasnonings and less liberally with kosher salt, refrigerate.
Place chicken broth in large soup pot with a cheesecloth bag of half a bundle of fresh thyme, five cloves of garlic, and a teaspoon of whole black peppercorns.
Add greens, carrots and onions and bring to a boil, then reduce to a simmer and add chopped potatoes.
Simmer for two hours, then add chopped tenderloin. Simmer for a minimum of 45 additional minutes, remove spice bag and serve with cuban bread.
Number of Servings: 8
Recipe submitted by SparkPeople user TRABROOKI.
Nutritional Info Amount Per Serving
- Calories: 215.9
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 307.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.6 g
- Protein: 23.0 g
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