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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With beans and potatoes. Very hardy. (I made this from what I had lying around. You can certainly use less collard greens.) Ingredients:
10 ounce navy beans |
25 oz collards |
1 lb leeks |
10 g olive oil |
13 oz potatoes |
4 c chicken broth, fat-free |
3 c water |
Directions:
1. Boil and quarter the potatoes.
2. Heat oil in soup pot with whatever herbs and spices you want. (I recommend hickory smoke salt and cayenne at least.).
3. Chop leeks & saute in soup pot.
4. Add chicken broth and potatoes. Add water to cover. Puree.
5. Add chopped collards, let simmer for half an hour.
6. Add beans, heat and serve.
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