Savannah Beans And Greens Soup
Savannah Beans And Greens Soup offers hearty comfort with tender greens, savory beans, and a smoky, spiced broth—perfect for a wholesome, flavorful meal any time of year.
Ingredients
- 2 cups finely chopped onion ⓘ
- 2 garlic cloves pressed
- 3 cups vegetable or chicken stock ⓘ
- 1/2 pound fresh collard greens ⓘ
- 2 cups undrained canned tomatoes ⓘ
- 3-4 cups canned black-eyed peas ⓘ
- 2 tablespoons cider vinegar ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon Tabasco (or more) ⓘ
- 2 cups cooked brown rice ⓘ
- salt to taste ⓘ
Instructions
- In a soup pot, combine the chopped onions and pressed garlic with 2 cups of vegetable or chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, prepare the collard greens by removing coarse stems. Stack the leaves, slice them thinly crosswise, then cut through the stack lengthwise twice.
- Add the prepared greens, canned tomatoes with their juice, canned black-eyed peas, remaining stock, cider vinegar, brown sugar, dried thyme, ground allspice, and Tabasco to the pot.
- Simmer the mixture for 15 minutes.
- Stir in the cooked brown rice and cook for an additional 3 to 5 minutes.
- Taste and add salt and pepper as needed.
- Serve hot, preferably with cornbread.
Tips & Substitutions
For a heartier texture, consider adding diced sweet potatoes or carrots to the soup. If collard greens are unavailable, kale or Swiss chard can be excellent substitutes. Adjust the level of Tabasco to suit your spice preference. This dish can easily be made vegan by using vegetable stock and ensuring the canned tomatoes do not contain any animal products.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a squeeze of lemon for brightness. It pairs beautifully with cornbread for a satisfying meal. Consider offering a side of Mary'S Dill Pickles for a tangy crunch, or serve with a light salad to balance the richness of the soup.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it thickens too much. This soup also freezes well; just let it cool completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Savannah Beans And Greens Soup contains roughly 1074 calories, with 19g protein, 169g carbohydrates, and 39g fat. It is an excellent source of vitamin C (89% of the Daily Value), vitamin A (81% of the Daily Value), and iron (69% of the Daily Value). Note that it is relatively high in sodium, at 2479mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I add to make this soup more filling?
To make the soup more filling, consider adding additional grains like quinoa or farro. You can also increase the amount of brown rice or incorporate diced potatoes for added substance. These additions will enhance the texture and heartiness of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).