Collard Green Soup - Hearty, Packed with Flavor, Satisfying, and Delicious - Steph’s Stove

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale is more nutrient-dense, while mustard greens are often less expensive.

Start by cooking the sausage in a cast enamel Dutch oven over medium heat, breaking it up and browning it.

Chop and add 1/2 of a large onion to the sausage, continuing to cook until the onion is softened.

Add 1 can of light red kidney beans, 1 can of navy beans, and 1 can of Black Eyed Peas (all rinsed and drained) to the pot, stirring to combine with the sausage.

Add 1 can of Rotel diced tomatoes with green chilies (mild) to the mixture and stir well.

Add 1 can of Margaret Holmes seasoned collard greens to the pot, mixing it in with the other ingredients.

Pour in 1 container (32 oz) of chicken broth, ensuring no extra salt or seasoning is needed.

Bring the mixture to a low simmer (about 3 on the stove), partially cover, and let it cook for 30 minutes.

After 30 minutes, check the soup; it should be well combined and aromatic.

Cooking Techniques

Equipment Needed

Spice Level: