Winter is the time for soup. Even if it’s 80 degrees outside, like it is in Florida, I always find myself craving a steaming bowl of soup in December. And it’s flu season, so it’s the best time to eat lots of veggies to boost your immune system.
This soup has lots of immune boosting greens, along with potatoes and carrots to keep you full longer. Don’t leave out the optional Better Than Bouillion, as it really adds to the depth of flavor.
This recipe may look like it has a lot of ingredients, but the preparation is actually very simple! Once the vegetables are chopped, this soup simmers away until it's done. You will need a very large soup pot, as this recipe makes quite a lot of soup!
- 2 yellow onions, thinly sliced
- 6 garlic cloves, minced
- 1/2 pound baby carrots, chopped
- 3 medium red potatoes, diced
- 1 pound frozen chopped collard greens
- 1 pound frozen french cut green beans
- 10 cups veggie broth
- 2 tablespoons tomato paste
- 2 rounded teaspoons Vegetable Better Than Bouillon
- 3 bay leaves
- 2 fresh sage leaves, minced
- 1 teaspoon dried dill
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Line a very large soup pot with a thin layer of veggie broth, and saute onions and carrots for 5 minutes over medium-high heat. Add minced garlic and saute an additional 60 seconds, until garlic is fragrant.
- Add the rest of the ingredients, including all the vegetables, broth, and spices. Turn heat up to high and bring to a boil. After boiling, reduce heat to medium-high and simmer for 30 minutes, until collards are tender. Enjoy!