Ingredients
1 Tbsp Butter
1 Medium Yellow Onion
4 Cups Vegetable Broth
2 Stalks Celery
1 Cup Lima Beans
1 large Russet Potato
1 8 Ounce Can Diced Tomatoes
1/2 Cup Fresh or Frozen Corn
1/2 Cup Black Beans
1/8 Cayenne Pepper
1/4 Cumin
Salt and Pepper to Taste
1 cup Mexican Cheese
Directions
Soak Lima Beans over night or a faster soak is pouring boiling water over beans and let sit for an hour. Rinse and cook until soft and tender.
In a large saucepan, melt butter and saute the onion and celery
until browned and tender.
Stir in the remaining ingredients except for cheese. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Garnish with Mexican Cheese
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Hi Kellie , I really enjoy your blog and I am going to make this soup it really looks good!! I’ve never had collared greens but I have to say theylook really good!!!
Hi Heather, Thanks so much! I’m still learning every day I thank you for your support. I hope you like the soup and would really love to hear your thoughts! Good or bad. I absolutely love Collard Greens and they are so good for you. I throw them in the crockpot and forget about it. In a few hours, they are ready and I could eat the whole bag! I prefer them simple with just a little tabasco sauce, garlic and tomatoes. Look for a post shortly, I’m finishing up now. Kellie