Hoofdgerecht
15 Bean Collard Green Soup with Honey Butter Cornbread
6 u 40 minVoor 8Nutri-Score C€€
C
6 u 40 min
6 u 40 min15 Bean Collard Green Soup with Honey Butter Cornbread
wat je nodig hebt
Ingrediënten
15 bean mix (soaked overnight and drained)Voorraadkast450 g
collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Groente en fruit700 g- yellow onion (diced)Groente en fruit1 stuk
- celery (diced)Groente en fruit4 stukken
- red bell pepper (diced)Groente en fruit1 stuk
- green bell pepper (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit4 stukken
Kinder Sunday pot roast seasoning packetKruiden en specerijen1 stuk
garlic powderKruiden en specerijen5 g- onion powderKruiden en specerijen5 g
- smoked paprikaKruiden en specerijen5 g
black pepperKruiden en specerijen3 g- Creole chicken bouillonVoorraadkast10 g
- red pepper flakesKruiden en specerijen2 g
- brown sugarVoorraadkast10 g
- bay leavesKruiden en specerijen2 stukken
smoked turkey drumVlees1 stuk- chicken stockVoorraadkast720 ml
waterOverig720 ml
butter (for the soup)Zuivel45 g- fire roasted diced tomatoesVoorraadkast400 g
- green onion (sliced)Groente en fruit3 stukken
white rice (cooked, for serving)Granen300 g- cornmealGranen200 g
all-purpose flourGranen120 g- baking powderVoorraadkast10 g
saltKruiden en specerijen5 g- granulated sugarVoorraadkast30 g
eggZuivel2 stukken
buttermilkZuivel240 ml- butter (melted, for the cornbread)Zuivel60 g
honey (for the honey butter)Voorraadkast40 g
per portie
Voedingswaarden
412kcal
- Koolhydraten
- 60 g
- Eiwitten
- 16 g
- Vetten
- 12 g
wat je gebruikt
Keukengerei
Slowcooker
Mengkom ×2- cast iron skillet
Garde
Vergiet
Steelpan
stap voor stap
Bereiding
- Stap 1
Soak the beans
- Rinse the 15 bean mix and soak it in water overnight.
- Drain the beans before using.
- Stap 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.
- Stap 3
Prep the vegetables
- Dice the yellow onion, celery, red bell pepper and green bell pepper.
- Mince the garlic.
- Stap 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.
- Stap 5
Add the greens and cook
- Pack all the collard greens into the slow cooker and add the butter.
- Cover and cook on high.
- Stap 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.
- Stap 7
Finish the soup
- Stir in the fire roasted diced tomatoes and sliced green onion.
- Let it heat through before serving.
- Stap 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.
- Stap 9
Add the honey butter
- Melt the butter with the honey and brush it over the warm cornbread.
- Stap 10
Serve
- Spoon the soup over cooked white rice and serve with the cornbread.
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