Tropical Black Bean and Collard Green Soup

Name: Tropical Black Bean and Collard Green Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons allspice; 2 teaspoons Ancho chili powder (or other pure, mild chili powder); 0 teaspoons freshly ground black pepper; 237 milliliters carrots, diced or sliced; 3 ribs celery, diced; 8 servings additional chili powder, to taste; 0 teaspoons chipotle chili powder or cayenne; 340 grams collard greens, cut into bite-sized pieces (or use the greens); 473 milliliters pound dried black beans (about; 2 cloves garlic, minced (or to taste); 2 Tbsps ginger-root, minced; 0 teaspoons ground nutmeg; 1 large onion, chopped; 1 orange, sliced, for garnish; 118 milliliters fresh orange juice; 8 servings salt, to taste; 1 teaspoon smoked paprika; 1 teaspoon thyme

Tropical Black Bean and Collard Green Soup is a gluten free and vegan soup. One serving contains 111 calories, 6g of protein, and 1g of fat. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up chipotle chili powder, salt, pepper, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Heat a large pot or pressure cooker; spray lightly with olive oil if desired.

Ingredients you will need

Olive Oil

Equipment you will use

Pressure Cooker

Add the onion and celery and cook, stirring, until softened.

Ingredients you will need

Celery

Onion

Add the garlic and ginger and cook for another minute.

Ingredients you will need

Garlic

Ginger

Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil. If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes.

Ingredients you will need

Allspice

Nutmeg

Beans

Chili Pepper

Thyme

Water

Remove from heat and allow pressure to come down naturally. If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water. Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender.

Ingredients you will need

Chili Powder