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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 godz. 40 minPorcje: 8Nutri-Score C€€
od @5tfumatthew2 importyugotowano 0 razy
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Składniki

8 osób
  • 15 bean mix (soaked overnight and drained)Spiżarnia450 g
  • collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Warzywa i owoce700 g
  • yellow onion (diced)Warzywa i owoce1 kawałek
  • celery (diced)Warzywa i owoce4 kawałki
  • red bell pepper (diced)Warzywa i owoce1 kawałek
  • green bell pepper (diced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce4 kawałki
  • Kinder Sunday pot roast seasoning packetPrzyprawy1 kawałek
  • garlic powderPrzyprawy5 g
  • onion powderPrzyprawy5 g
  • smoked paprikaPrzyprawy5 g
  • black pepperPrzyprawy3 g
  • Creole chicken bouillonSpiżarnia10 g
  • red pepper flakesPrzyprawy2 g
  • brown sugarSpiżarnia10 g
  • bay leavesPrzyprawy2 kawałki
  • smoked turkey drumMięso1 kawałek
  • chicken stockSpiżarnia720 ml
  • waterInne720 ml
  • butter (for the soup)Nabiał45 g
  • fire roasted diced tomatoesSpiżarnia400 g
  • green onion (sliced)Warzywa i owoce3 kawałki
  • white rice (cooked, for serving)Produkty zbożowe300 g
  • cornmealProdukty zbożowe200 g
  • all-purpose flourProdukty zbożowe120 g
  • baking powderSpiżarnia10 g
  • saltPrzyprawy5 g
  • granulated sugarSpiżarnia30 g
  • eggNabiał2 kawałki
  • buttermilkNabiał240 ml
  • butter (melted, for the cornbread)Nabiał60 g
  • honey (for the honey butter)Spiżarnia40 g

na porcję

Wartości odżywcze

412kcal

Węglowodany
60 g
Białko
16 g
Tłuszcz
12 g
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Przybory

  • Wolnowar
  • Miska ×2
  • cast iron skillet
  • Trzepaczka
  • Durszlak
  • Rondel

krok po kroku

Przygotowanie

  1. Soak the beans

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

  3. Prep the vegetables

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

  7. Finish the soup

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

  9. Add the honey butter

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

  10. Serve

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