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Great Northern beans blended with lightly browned onions and nutritious collard greens make this soup delicious, hearty and satisfying. Serve it with whole grain sourdough bread.
Heat oil in saucepan over medium heat. Add onions and cook, stirring often, until lightly browned, about 7 minutes.
Add collard greens, tarragon, 2 cups water and 3?4 tsp. salt. Bring to a boil, reduce heat to low, cover and cook 20 minutes, or until greens are tender.
Meanwhile, put 1 can beans and 1 cup water in food processor or blender, and process until puréed. Add purée and remaining can of beans to pan. Cook over medium-low heat, stirring occasionally, until heated through. Season to taste with freshly ground black pepper.
- Calories 320
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 12 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 450 mg
- Sugar Content 4 g