Collard Greens and Bean Soup

Kind of came up with this one on my own one day when I just didn’t feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.

Step: 1

Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.

Step: 2

Combine browned sausage, chicken broth,

Step: 3

, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

Per Serving: 343 calories; protein 21.6g; carbohydrates 31.1g; fat 15.6g; cholesterol 34.9mg; sodium 1173.9mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.