These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Collard Greens and White Bean Soup
From The Cumming Harvest
<p>Delicious way to use fresh collards.</p>Source: Fat Free Vegan (www.fatfreevegan.com) (Entered by Wendy Sundgren)
Serves: 6 servings
Step by Step Instructions
- Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook until onion is tender, about five minutes. Put the next 5 ingredients into pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.) Add the beans, 2 cups of water or broth, and the remaining seasonings (except Parmesan). Simmer for at least 20 minutes to allow flavors to combine. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan.
Back to Recipe Listings
Click here to go back to the recipe listings