A soup full of vegetables has finally arrived. This spicy white bean and collard greens soup is perfect and easy to make. Chop the veggies and cook the soup…that’s basically how easy this soup is to make. I loved it with rice too, because it made it heartier and me fuller longer.
Soups are one of the easiest and healthiest things you can eat on Weight Watchers. Well, not the creamy soups that you heavy cream, but most of your veggie soups are healthy and worth trying for yourself.
I have made soup frequently – even more so now that I am on Weight Watchers – and can’t get enough. Â
If you search this blog, you will understand my love of soups. Try one pot harvest vegetable soup or tomato soup with grilled cheese bites.
So, what makes this spicy white bean and collard greens soup healthy? When you fill it with chopped vegetables and greens. I also love the added beans in this soup (again…to make it hearty).
Making a soup that doesn’t have a bunch of heavy cream in it can also help to cut back on those unnecessary high point soups. Â
Occasionally I would treat myself to a cream-based soup, but I personally like soups more that aren’t high in points. Â Who’s with me?
To make this spicy white bean and collard greens soup recipe:
Cook the Beans:
Drain the beans. Combine all the bean ingredients in a large sauce pan. Add water to cover the ingredients. Bring this to a simmer over medium-high heat. Once it starts to boil, lower the heat to a simmer and cook for 35-40 minutes. Allow the beans to cool. The drain the beans and remove the bay leaves.
Make the Soup:
In a large stock pot, heat the olive oil spray over medium-high heat. Add the onion, celery, carrots and salt, cooking for about 8 minutes or until the vegetables are tender. Add the garlic, red pepper flakes and smoked paprika and stir until a lovely aroma begins.
Stir in the beans, chicken stock, crushed tomatoes, diced tomatoes, thyme and bring to a boil. Reduce the heat to medium-low heat and simmer uncovered for about 10 minutes.
Add the collard greens and the sherry vinegar and continue to cook until the collard greens are wilted and soft. Taste and add more salt or pepper, if needed.
To serve, add 1/4 cup of cooked rice to a bowl. Top with 1 cup of the soup mixture. You can add grated Parmesan cheese to the soup as well. Serve immediately.
What are your favorite soup recipes?
White Bean and Collard Green Soup with Rice
Ingredients
For the Beans
- 1 cup dry white beans soaked overnight in water
- 1/2 medium onion chopped
- 1 Tablespoon garlic minced
- 2 bay leaves
- 1 Tablespoon salt
For the Soup
- 1 spray olive oil spray
- 1/2 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 2 teaspoons garlic minced
- 1 Tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 4 cups low-sodium chicken stock
- 1 cup canned crushed tomatoes
- 15 oz diced tomatoes drained and rinsed
- 3 sprigs fresh thyme
- 1/2 bag collard greens washed and chopped
- 1 Tablespoon sherry vinegar
- 3 cups brown rice cooked
Instructions
Cook the Beans:
- Drain the beans. Combine all the bean ingredients in a large sauce pan. Add water to cover the ingredients. Bring this to a simmer over medium-high heat. Once it starts to boil, lower the heat to a simmer and cook for 35-40 minutes. Allow the beans to cool. The drain the beans and remove the bay leaves.
Make the Soup:
- In a large stock pot, heat the olive oil spray over medium-high heat. Add the onion, celery, carrots and salt, cooking for about 8 minutes or until the vegetables are tender. Add the garlic, red pepper flakes and smoked paprika and stir until a lovely aroma begins.
- Stir in the beans, chicken stock, crushed tomatoes, diced tomatoes, thyme and bring to a boil. Reduce the heat to medium-low heat and simmer uncovered for about 10 minutes.
- Add the collard greens and the sherry vinegar and continue to cook until the collard greens are wilted and soft. Taste and add more salt or pepper, if needed.
- To serve, add 1/4 cup of cooked rice to a bowl. Top with 1 cup of the soup mixture. You can add grated Parmesan cheese to the soup as well. Serve immediately.
How much is half a bag of collards? I picked mine from my garden.
Thank you Kristyn. I think I will give it a try.
Yes, I believe you could make this in the Instant Pot. I would consult the instruction manual to see how long it would take to cook it at pressure.
Can this be made in the instant pot? It’s sounds so delicious
Thank you – this is great! I’m glad you love this recipe.
Have made this twice & everyone loves it! I use kale instead of the collard greens. Thanks for the delicious recipe.
Thank you, and yes. You could use spinach or other greens instead. I didn’t taste test a different type of greens, but I don’t see how it could hurt the flavor.
This soup sounds delicious. Can I use a different type of green?
Thank you!
It should be 1/4 cup (like the recipe card says). I’ll update the body of the post. I thought I caught all those inaccuracies, but obviously I missed one.
Hi… this sounds delicious! I just was wondering… you mention 1/2 cup of rice in the preface to the recipe… however, the recipe says 1/4 cup rice? Just wandering which is accurate for points reference. Thanks!
Hi Amy – sorry for the oversight on that. Yes, there is smoked paprika in the recipe and I added it to the card. It’s 1 Tablespoon (glad I wrote this one down somewhere).
Smoked paprika?? I’m I missing it in the ingredients list?? Directions say to add smoked paprika. Hmmm. How much paprika?
Recipe looks delicious. Can’t wait to make it.
Thank you – it’s delicious and so tasty.
This looks like such a hearty soup! Love beans with greens!
You are welcome. This soup is hearty and tasty. I personally loved it for being so flavorful – it has a great kick of flavor to it. I hope you try it and love it too.
Thanks for the note about the canned beans, I was wondering! This looks so delicious and hearty! Thanks for sharing!