*Rosemary Collard Green Soup*
It’s officially fall which means it’s warm, cozy, comforting soup season! Here’s a vegan soup recipe that’s quite delightful and easy to make.
*Rosemary Collard Green Soup* Serving Size:2-3
Ingredients: (all organic)
1 Batch of Collard Greens
2 Carrots (Rough Chop)
5 Celery Stems (Rough Chop)
1/4 Cup Red Bell Pepper (Rough Chop)
1/4 Cup Red Onion (Rough Chop)
2 Garlic Cloves (Rough Chop)
1 15oz Can of Great Northern Beans (or any white bean)
5-6 Cups of Vegetable Broth
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Tsp Smoked Paprika
1/2 Tsp Himalayan Pink Sea salt
1/2 Tsp Black Pepper
1 +1/2 Tsp of Dried Rosemary
Pinch of Oregano
Pinch of Red Pepper Flakes
Optional: Hot Sauce of choice
Directions:
1. Clean + Rough chop all of your ingredients ( for the collard greens I used scissors and cut into strips)
2. Place your vegetable broth inside pan + add your carrots + allow to cook for 15 mins on med heat
3. Next add your celery + red peppers + onions + garlic + allow to cook for 5 mins
4. Add your collard greens +beans+seasonings + stir + cook 15-20 mins until collard green wilts
5. Add soup to serving dish + add hot sauce + Eat up
Optional: Add hot sauce inside entire soup + allow to cook for 1-2 additional minutes
Happy Fall Everyone! Enjoy Your Soup ♥
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Hugs & Happy Collard Green Soup Eating,
LaShana Nicole ❤
