When the weather turns cool or you need a nourishing, plant-based meal, nothing beats a bowl of hearty, homemade collard greens soup. This vegan collard greens soup recipe brings the rich Southern tradition of collard greens into a modern, wholesome, and satisfying soup that’s perfect for lunch or dinner.
With earthy greens, protein-packed beans, and a fragrant broth, this soup is not only delicious but also a nutritional powerhouse. Whether you’re new to vegan cooking or a seasoned pro, this one-pot wonder is simple, customizable, and deeply comforting.
Plus, it’s a wonderful way to celebrate seasonal greens and introduce more fiber and vitamins into your diet. Get ready to fill your kitchen with the aroma of simmering vegetables and spices—it’s a meal that will warm both your body and soul!
Why You’ll Love This Recipe
- Wholesome and Nourishing: Packed with vitamins, minerals, and plant-based protein, this soup is a meal in itself.
- Easy to Make: Minimal prep and just one pot make this recipe perfect for busy weeknights.
- Budget-Friendly: Collard greens and beans are affordable staples, making this soup accessible for all.
- Flavorful & Satisfying: The combination of aromatics, herbs, and hearty greens creates a deeply flavorful bowl.
- Customizable: Add your favorite beans or grains, swap in different veggies, or spice it up to suit your taste.
- Great for Meal Prep: Leftovers taste even better, and the soup freezes beautifully for future meals.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Collard greens | 1 large bunch (about 8 cups, chopped) | Stems removed, leaves chopped |
| Olive oil | 2 tablespoons | For sautéing (use water for oil-free) |
| Yellow onion | 1 large, diced | |
| Carrots | 2 medium, diced | |
| Celery stalks | 2, diced | |
| Garlic cloves | 4, minced | |
| Tomatoes | 1 (14.5 oz) can diced | Or 2 large fresh tomatoes, chopped |
| White beans | 2 (15 oz) cans, drained & rinsed | Great Northern or cannellini |
| Vegetable broth | 6 cups | Low sodium preferred |
| Bay leaf | 1 | |
| Smoked paprika | 1 teaspoon | |
| Dried thyme | 1 teaspoon | |
| Salt | 1 teaspoon (or to taste) | |
| Black pepper | 1/2 teaspoon (or to taste) | Freshly ground |
| Lemon juice | 2 tablespoons | Fresh, for finishing |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Colander (for rinsing beans and greens)
Instructions
- Prepare the collard greens: Rinse the collard greens thoroughly under cold water. Trim away the tough stems and roughly chop the leaves into bite-sized pieces. Set aside in a colander.
- Sauté the aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Add the garlic and spices: Stir in the minced garlic, smoked paprika, dried thyme, salt, black pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the tomatoes and beans: Pour in the diced tomatoes (with their juices) and the drained white beans. Stir to combine with the aromatics.
- Pour in the broth & simmer: Add the vegetable broth and bay leaf. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for about 10 minutes to allow the flavors to meld.
- Add the collard greens: Stir in the prepared collard greens. They will seem bulky at first but wilt down quickly. Cover and simmer for another 15-20 minutes, until the greens are tender but still vibrant.
- Finish the soup: Remove the bay leaf. Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve: Ladle the soup into bowls and enjoy hot. For an extra touch, drizzle with a little olive oil or sprinkle with fresh herbs.
Tips & Variations
- Make it gluten-free: This soup is naturally gluten-free—just double-check your broth and canned beans for additives.
- Change up the beans: Try chickpeas, kidney beans, or black-eyed peas for variety.
- Add grains: Stir in cooked brown rice, farro, or quinoa at the end for extra heartiness.
- Spice it up: Add more red pepper flakes or a pinch of cayenne for extra heat.
- Use other greens: Substitute kale, Swiss chard, or mustard greens if collards are unavailable.
- Boost umami: Add a splash of tamari or a teaspoon of miso paste for depth.
- Oil-free option: Sauté the veggies in water or broth instead of oil.
- Batch & freeze: This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.
“For a Southern-inspired twist, try stirring in a teaspoon of vegan chili powder for a subtle smoky heat.”
Nutrition Facts
This nutrition panel is an estimate for one serving (recipe makes about 6 servings):
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 210 | 10% |
| Protein | 9g | 18% |
| Carbohydrates | 34g | 12% |
| Fiber | 10g | 40% |
| Total Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 650mg | 27% |
| Vitamin A | 120% | |
| Vitamin C | 70% | |
| Calcium | 18% | |
| Iron | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs.
Serving Suggestions
- Serve hot with a slice of soft gluten-free vegan bread or crusty sourdough for dipping.
- Add a sprinkle of nutritional yeast or fresh herbs like parsley or dill for extra flavor.
- Pair alongside a crisp green salad or a scoop of vegan chipotle bowl for a balanced meal.
- Top with avocado slices or a dollop of vegan yogurt for creaminess.
- Enjoy leftovers for a quick lunch—they taste even better the next day.
“This soup is a wonderful companion to A to Z Vegetarian Recipes for Every Meal and Occasion—explore more plant-based meal ideas!”
Conclusion
There’s something timeless and deeply comforting about a bowl of collard greens soup. This vegan version brings together the heartiness of beans, the earthiness of collard greens, and the brightness of fresh lemon for a dish that’s as nourishing as it is flavorful.
Whether you’re preparing a weeknight dinner, meal prepping for the week, or looking for a satisfying way to eat more greens, this soup delivers in every way. Plus, it’s adaptable—swap out ingredients, adjust the seasoning, and make it your own.
If you loved this recipe, you might also enjoy exploring Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or get inspired with Best Vegetarian Recipes No Dairy for Delicious Meals. With its rich flavor, nourishing ingredients, and easy preparation, this collard greens soup is sure to become a staple in your kitchen!
📖 Recipe Card: Vegan Collard Greens Soup
Description: A hearty and flavorful vegan soup featuring collard greens, beans, and vegetables. Perfect for a nourishing lunch or dinner.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, sliced
- 1 bunch collard greens, stems removed and chopped
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and carrot; sauté for 4 minutes.
- Stir in garlic and cook for 1 minute.
- Add collard greens and cook until wilted, about 2 minutes.
- Pour in diced tomatoes, cannellini beans, and vegetable broth.
- Season with smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Stir in lemon juice before serving.
Nutrition: Calories: 180 kcal | Protein: 7 g | Fat: 4 g | Carbs: 30 g
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