A bowl of this healthy, filling soup from The Essential Best Foods Cookbook by Dana Jacobi will have you feeling good all over. It is brimming with vegetables and is very low in fat. The chilies in the canned tomatoes along with the barbecue sauce give it a warming kick and a real depth of flavor. Cut your prep time in half by chopping the vegetables in your food processor. The recipe calls for a half package of frozen collards but I used the full 10 ounces, a body can never have too many greens. I made this in my 10 inch oven over a full compliment of coals then covered the lid with enough coals to bring it to a low boil. Cover the oven with the lid and coals while you are sauteing the vegetables, you need to sweat them down to draw out the juices. Add some sliced smoked sausage or cooked chicken with the liquid to make it an even heartier stew. I don't eat collard greens very often but now that I have found this excellent recipe I will be making this mess o'greens, down home soup on a regular basis.
BBQ Bean Soup
1 Tblsp canola oil or olive oil
1 medium onion, chopped
1 large rib celery, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 large or 3 medium chopped scallions, green and white parts
4 cups water
1 14 oz. can diced tomatoes with jalapeno chile pepper
1 15 oz. can kidney beans, drained
1 cup cooked chopped collard greens or 5 oz. (1/2 package) frozen chopped collards, thawed and squeezed dry
1/4 cup barbecue sauce
Salt and freshly ground pepper to taste
Add oil to 10 or 12 inch dutch oven and heat over a full compliment of coals.
Saute onion, celery, bell pepper, garlic and scallions over high heat, covered with coals on lid, until vegetables are soft and almost dry.
Add the water, tomatoes, beans, greens and barbecue sauce. Cover and simmer for 20 minutes or until greens are tender. Season to taste with salt and pepper. Makes 4 servings.
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Saute vegetables over high heat until almost dry   |
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