Skip to content
Menu
15 Bean Collard Green Soup with Honey Butter Cornbread
Plato principal

15 Bean Collard Green Soup with Honey Butter Cornbread

6 h 40 minPara 8Nutri-Score C€€
de @5tfumatthew2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • 15 bean mix (soaked overnight and drained)Despensa450 g
  • collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Frutas y verduras700 g
  • yellow onion (diced)Frutas y verduras1 pieza
  • celery (diced)Frutas y verduras4 piezas
  • red bell pepper (diced)Frutas y verduras1 pieza
  • green bell pepper (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras4 piezas
  • Kinder Sunday pot roast seasoning packetEspecias1 pieza
  • garlic powderEspecias5 g
  • onion powderEspecias5 g
  • smoked paprikaEspecias5 g
  • black pepperEspecias3 g
  • Creole chicken bouillonDespensa10 g
  • red pepper flakesEspecias2 g
  • brown sugarDespensa10 g
  • bay leavesEspecias2 piezas
  • smoked turkey drumCarne1 pieza
  • chicken stockDespensa720 ml
  • waterOtro720 ml
  • butter (for the soup)Lácteos45 g
  • fire roasted diced tomatoesDespensa400 g
  • green onion (sliced)Frutas y verduras3 piezas
  • white rice (cooked, for serving)Cereales300 g
  • cornmealCereales200 g
  • all-purpose flourCereales120 g
  • baking powderDespensa10 g
  • saltEspecias5 g
  • granulated sugarDespensa30 g
  • eggLácteos2 piezas
  • buttermilkLácteos240 ml
  • butter (melted, for the cornbread)Lácteos60 g
  • honey (for the honey butter)Despensa40 g

por ración

Nutrición

412kcal

Carbohidratos
60 g
Proteínas
16 g
Grasas
12 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Bol ×2
  • cast iron skillet
  • Varillas
  • Escurridor
  • Cazo

paso a paso

Preparación

  1. Soak the beans

    • Rinse the 15 bean mix and soak it in water overnight.
    • Drain the beans before using.
    Paso 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.
    Paso 2

  3. Prep the vegetables

    • Dice the yellow onion, celery, red bell pepper and green bell pepper.
    • Mince the garlic.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Finish the soup

    • Stir in the fire roasted diced tomatoes and sliced green onion.
    • Let it heat through before serving.
    Paso 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.
    Paso 8

  9. Add the honey butter

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

  10. Serve

    • Spoon the soup over cooked white rice and serve with the cornbread.
    Paso 10
Obtener Mezze