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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 h 40Pour 8Nutri-Score C€€
par @5tfumatthew2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • 15 bean mix (soaked overnight and drained)Épicerie450 g
  • collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Fruits et légumes700 g
  • yellow onion (diced)Fruits et légumes1 morceau
  • celery (diced)Fruits et légumes4 morceaux
  • red bell pepper (diced)Fruits et légumes1 morceau
  • green bell pepper (diced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes4 morceaux
  • Kinder Sunday pot roast seasoning packetÉpices1 morceau
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • smoked paprikaÉpices5 g
  • black pepperÉpices3 g
  • Creole chicken bouillonÉpicerie10 g
  • red pepper flakesÉpices2 g
  • brown sugarÉpicerie10 g
  • bay leavesÉpices2 morceaux
  • smoked turkey drumViandes1 morceau
  • chicken stockÉpicerie720 ml
  • waterAutres720 ml
  • butter (for the soup)Produits laitiers45 g
  • fire roasted diced tomatoesÉpicerie400 g
  • green onion (sliced)Fruits et légumes3 morceaux
  • white rice (cooked, for serving)Céréales300 g
  • cornmealCéréales200 g
  • all-purpose flourCéréales120 g
  • baking powderÉpicerie10 g
  • saltÉpices5 g
  • granulated sugarÉpicerie30 g
  • eggProduits laitiers2 morceaux
  • buttermilkProduits laitiers240 ml
  • butter (melted, for the cornbread)Produits laitiers60 g
  • honey (for the honey butter)Épicerie40 g

par portion

Nutrition

412kcal

Glucides
60 g
Protéines
16 g
Lipides
12 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Saladier ×2
  • cast iron skillet
  • Fouet
  • Passoire
  • Casserole

pas à pas

Préparation

  1. Soak the beans

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

  3. Prep the vegetables

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

  7. Finish the soup

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

  9. Add the honey butter

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

  10. Serve

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