When the chill of the season sets in or you’re simply craving a bowl of nourishing comfort, few dishes can rival the heartiness and soul-satisfying flavor of a good collard greens soup. This vegetarian version is as vibrant as it is wholesome, bringing together earthy collard greens, sweet carrots, creamy beans, and a medley of aromatic herbs.
Whether you’re familiar with Southern classics or just seeking new ways to enjoy leafy greens, this soup will warm your kitchen and your heart.
Collard greens are not only packed with nutrients like vitamin K, calcium, and fiber, but they also lend a unique, slightly peppery taste to soups and stews. By layering flavors with fresh vegetables and a few pantry staples, you’ll create a meal that’s both simple and deeply satisfying.
This recipe is perfect for meal-prep, weeknight dinners, or sharing with friends over a crusty loaf of bread. Let’s dive into a bowlful of comfort!
Why You’ll Love This Recipe
- Ultra Nourishing: Collard greens are a powerhouse of vitamins and minerals, making this soup as healthy as it is delicious.
- Easy and Accessible: With common pantry ingredients and easy-to-follow steps, this soup is achievable for cooks of any skill level.
- Hearty Texture: The combination of beans, potatoes, and greens creates a filling meal without the need for meat or dairy.
- Versatile and Customizable: Adjust the veggies or spices based on what you have at home.
- Meal Prep Friendly: This soup stores well in the fridge or freezer, making it perfect for busy weeks.
- Completely Vegetarian: No meat or animal products, just pure plant-based goodness.
If you’re always on the lookout for A to Z Vegetarian Recipes for Every Meal and Occasion, this one deserves a spot in your weekly rotation!
Ingredients
| Ingredient | Amount |
|---|---|
| Collard greens, washed and chopped | 1 large bunch (about 8 cups packed) |
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Carrots, sliced | 2 medium |
| Celery stalks, chopped | 2 |
| Garlic cloves, minced | 4 |
| Yukon gold potatoes, diced (skin on) | 2 medium |
| Cooked white beans (cannellini or Great Northern) | 1 can (15 oz), drained and rinsed |
| Vegetable broth (low sodium preferred) | 6 cups |
| Diced tomatoes (fire roasted or plain) | 1 can (14.5 oz) |
| Bay leaf | 1 |
| Smoked paprika | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt & black pepper | To taste |
| Lemon juice (optional, for serving) | 1 tablespoon |
Equipment
- Large soup pot or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Colander (for rinsing beans and greens)
Instructions
- Prepare the vegetables: Wash and chop the collard greens into bite-sized pieces, removing the tough stems. Dice the onion, slice the carrots, chop the celery, mince the garlic, and dice the potatoes.
- Sauté aromatics: In your large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onion turns translucent.
- Add garlic and spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for another minute, stirring constantly to release the aromas.
- Build the soup base: Add the diced potatoes, drained beans, canned tomatoes (with their juices), and vegetable broth. Place the bay leaf in the pot. Give everything a good stir.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the potatoes are just tender.
- Add collard greens: Remove the lid and stir in the chopped collard greens. Simmer for another 10-12 minutes, uncovered, until the greens are tender but still vibrant.
- Season and finish: Remove the bay leaf. Taste and adjust with salt and black pepper as needed. For a bright finish, stir in a tablespoon of fresh lemon juice.
- Serve: Ladle the soup into bowls and serve hot, optionally with a drizzle of olive oil or a sprinkle of red pepper flakes for extra warmth.
Tip: If you prefer a creamier texture, use an immersion blender to blend a cup or two of the soup before adding the collard greens.
Tips & Variations
- Greens Galore: Swap out collard greens for kale, Swiss chard, or even spinach if you’re looking for variety or using up what’s in your fridge.
- Protein Power: Add extra beans or toss in a cup of cooked lentils for even more protein.
- Spice It Up: For a smoky kick, try adding a dash of chipotle powder or a diced jalapeño to the pot along with the aromatics. Or make your own spice blend with this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
- Bulk It Up: Stir in cooked brown rice, quinoa, or small pasta shapes for an even heartier meal.
- Make It Ahead: This soup gets even better after a day in the fridge as the flavors meld together. Store it in an airtight container for up to 5 days, or freeze for up to 3 months.
- Low-Sodium Option: Use a homemade or low-sodium vegetable broth and rinse canned beans thoroughly.
- Serving for a Crowd: This recipe easily doubles and can be kept warm in a slow cooker for gatherings.
“A squeeze of lemon or a splash of apple cider vinegar at the end brings out all the soup’s flavors!”
Nutrition Facts
| Nutrient | Per Serving (1/6 recipe) |
|---|---|
| Calories | 175 |
| Protein | 7g |
| Fat | 4g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Sugar | 5g |
| Calcium | 18% DV |
| Iron | 15% DV |
| Vitamin C | 40% DV |
| Vitamin A | 90% DV |
Nutrition facts are estimated and will vary based on brands and specific ingredients used.
Serving Suggestions
- Hearty Bread: Serve with thick slices of toasted sourdough, rye, or cornbread to soak up the flavorful broth. For a gluten-free option, check out this Soft Gluten Free Vegan Bread Recipe.
- Fresh Salad: Pair your soup with a crisp green salad tossed in a zesty vinaigrette or try a bowl from these Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.
- Soup & Sandwich: For a more filling meal, serve alongside your favorite vegetarian sandwich or wrap.
- Garnishes: Top each bowl with sliced green onions, a dollop of vegan yogurt, or even a sprinkle of nutritional yeast for a cheesy flavor.
- One-Pot Dinner: This soup is a meal on its own, but for extra satisfaction, add a side of roasted veggies or baked potatoes.
Conclusion
This vegetarian collard greens soup is more than just a recipe; it’s a bowlful of comfort and nourishment that celebrates the bounty of simple, wholesome ingredients. Each spoonful brings together the savory depth of slow-simmered veggies, the creamy bite of beans, and the unmistakable flavor of fresh greens.
Whether you’re cooking for yourself, your family, or a crowd, this soup is guaranteed to please and leave everyone asking for seconds.
Don’t be afraid to make this recipe your own! Experiment with different beans, grains, or spices for variety.
Collard greens are just the beginning – let this soup inspire you to explore and enjoy the wide world of vegetarian comfort food. For more inspiration, be sure to try out our Amazing Vegan Pasta Recipes for Easy Delicious Meals and discover new favorites for every season.
Let every meal be an adventure in flavor and nourishment!
📖 Recipe Card: Vegetarian Collard Greens Soup
Description: A hearty and nourishing vegetarian soup featuring tender collard greens, beans, and vegetables. Perfect for a cozy meal that's both healthy and satisfying.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 bunch collard greens, stems removed and chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 medium carrots, sliced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add carrots and cook for another 2 minutes.
- Pour in vegetable broth and diced tomatoes.
- Add collard greens, beans, and smoked paprika.
- Bring soup to a boil, then reduce heat to simmer.
- Cover and cook for 25 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition: Calories: 180 kcal | Protein: 7 g | Fat: 4 g | Carbs: 32 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Collard Greens Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nourishing vegetarian soup featuring tender collard greens, beans, and vegetables. Perfect for a cozy meal that’s both healthy and satisfying.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “2 cloves garlic, minced”, “4 cups vegetable broth”, “1 (15-ounce) can diced tomatoes”, “1 bunch collard greens, stems removed and chopped”, “1 (15-ounce) can cannellini beans, drained and rinsed”, “2 medium carrots, sliced”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and cook until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add carrots and cook for another 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and diced tomatoes.”}, {“@type”: “HowToStep”, “text”: “Add collard greens, beans, and smoked paprika.”}, {“@type”: “HowToStep”, “text”: “Bring soup to a boil, then reduce heat to simmer.”}, {“@type”: “HowToStep”, “text”: “Cover and cook for 25 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “7 g”, “fatContent”: “4 g”, “carbohydrateContent”: “32 g”}}
