Spicy Southwestern Collard Greens SoupPosted: November 25, 2010
I created this soup the other day to use some collards I had. I’m convinced I’m a genius….this soup is amazing. I used a hot salsa verde (and a serrano chile) and my soup was really spicy (just the way I like it), but you can use a mild salsa verde and omit the chile if you don’t like things that hot. I’m sure black beans instead of pinto beans would work well. Chopped zucchini would be good in this too, just add it at the same time with the beans and hominy. I have made this soup without the salsa verde and it’s still good (although it’s better with the salsa verde).
Spicy Southwestern Collard Greens Soup
2 T. olive oil
medium onion, chopped
3-4 cloves garlic, minced
8 cups vegetable broth
small bunch of collard greens, washed, ribbed, and chopped
1 (15 oz.) can pinto beans, drained and rinsed
1 (15.5 oz.) can hominy, drained and rinsed
1 (7 oz.) can salsa verde
1 jalapeno or serrano, seeded and minced (optional)
1/2 cup corn
1/2 tsp. cumin
salt and pepper
Heat olive oil in a soup pot over medium heat. Add onions and garlic and cook until tender. Add vegetable broth and collards, bring to a boil and cook 15 minutes. Add beans, hominy, salsa verde, chile pepper, corn, and cumin. Let the soup simmer until the collards are tender and the rest of the ingredients are heated through, about 10 minutes. Season with salt and pepper and serve.