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15 Bean Collard Green Soup with Honey Butter Cornbread
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15 Bean Collard Green Soup with Honey Butter Cornbread

6 Std. 40 Min.Für 8Nutri-Score C€€
von @5tfumatthew2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • 15 bean mix (soaked overnight and drained)Vorräte450 g
  • collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Obst & Gemüse700 g
  • yellow onion (diced)Obst & Gemüse1 Stück
  • celery (diced)Obst & Gemüse4 Stücke
  • red bell pepper (diced)Obst & Gemüse1 Stück
  • green bell pepper (diced)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse4 Stücke
  • Kinder Sunday pot roast seasoning packetGewürze1 Stück
  • garlic powderGewürze5 g
  • onion powderGewürze5 g
  • smoked paprikaGewürze5 g
  • black pepperGewürze3 g
  • Creole chicken bouillonVorräte10 g
  • red pepper flakesGewürze2 g
  • brown sugarVorräte10 g
  • bay leavesGewürze2 Stücke
  • smoked turkey drumFleisch1 Stück
  • chicken stockVorräte720 ml
  • waterAndere720 ml
  • butter (for the soup)Milchprodukte45 g
  • fire roasted diced tomatoesVorräte400 g
  • green onion (sliced)Obst & Gemüse3 Stücke
  • white rice (cooked, for serving)Getreide300 g
  • cornmealGetreide200 g
  • all-purpose flourGetreide120 g
  • baking powderVorräte10 g
  • saltGewürze5 g
  • granulated sugarVorräte30 g
  • eggMilchprodukte2 Stücke
  • buttermilkMilchprodukte240 ml
  • butter (melted, for the cornbread)Milchprodukte60 g
  • honey (for the honey butter)Vorräte40 g

pro Portion

Nährwerte

412kcal

Kohlenhydrate
60 g
Eiweiß
16 g
Fett
12 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Schongarer
  • Rührschüssel ×2
  • cast iron skillet
  • Schneebesen
  • Seiher
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Soak the beans

    • Rinse the 15 bean mix and soak it in water overnight.
    • Drain the beans before using.
    Schritt 1

  2. Prep the collard greens

    • Stack the collard leaves, roll them, cut off the stems and slice down the middle.
    • Chop the leaves into strips.
    • Wash the greens several times in cold salted water until the water runs clean.
    Schritt 2

  3. Prep the vegetables

    • Dice the yellow onion, celery, red bell pepper and green bell pepper.
    • Mince the garlic.
    Schritt 3

  4. Load the slow cooker

    • Pour the drained beans into the slow cooker and add the diced vegetables.
    • Season with the pot roast packet, garlic powder, onion powder, smoked paprika, black pepper, chicken bouillon, red pepper flakes and brown sugar.
    • Add the bay leaves, smoked turkey drum, chicken stock and water.
    Schritt 4

  5. Add the greens and cook

    • Pack all the collard greens into the slow cooker and add the butter.
    • Cover and cook on high.
    Schritt 5

  6. Shred the turkey

    • Remove the turkey drum from the slow cooker and shred the meat off the bone with your hands.
    • Return the shredded meat to the slow cooker and cook again.
    Schritt 6

  7. Finish the soup

    • Stir in the fire roasted diced tomatoes and sliced green onion.
    • Let it heat through before serving.
    Schritt 7

  8. Make the honey butter cornbread

    • Preheat the oven to 175 °C and prep the cast iron skillet.
    • Whisk the dry ingredients together in one bowl and the wet ingredients in another, then combine.
    • Pour into the skillet and bake.
    Schritt 8

  9. Add the honey butter

    • Melt the butter with the honey and brush it over the warm cornbread.
    Schritt 9

  10. Serve

    • Spoon the soup over cooked white rice and serve with the cornbread.
    Schritt 10
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