Black Bean Collard Green Rice Soup
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

3-4 lbs. Cabbage
3-4 lbs. Collard Greens, fresh or frozen
1-1/2 lbs. Onions
5 Cloves Garlic, crushed (optional)
4 Celery, large ribs
1-2 lb. Carrots
1-2 Jalapeņo Peppers OR Hot Sauce, to taste
2 - 6-oz. cans Tomato Paste
4 cups Black Beans, dry
2 cups Brown Rice cooked in 4 cups Water
6-10 Bay Leaves
2 tbsp. Oregano, dried
2 tbsp. Cilantro, dried or 4 tbsp. Parsley, dried

(To enlarge the photo of the Black Bean Collard Green Rice Soup, click on the photo or link)

Preparation

Black bean collard green rice soup is a delicious Costa Rican style vegan recipe that is great for an appetizer for lunch or dinner, and even as a main meal.

We make this vegan black bean, cabbage, collard green, and rice soup recipe in a large soup pot on the stovetop, and precook the black beans and rice in separate pots on the stovetop or in a pressure cooker. Total cooking and preparation time is about 3 to 4 hours, with plenty of time to do other things while the ingredients are cooking. This recipe will serve about 12 adults as a main meal and twice as many as an appetizer. If you wish to make a smaller amount, cut the recipe in half.

Before breakfast, we clean and wash the black beans, and place them in a covered pot on the stovetop with just enough water to cover the beans, and cook on high heat until the water begins to boil and immediately turn the heat down to simmer and cover the pot and continue cooking until the beans are soft, stirring occasionally and adding additional water as needed.

After breakfast, we place the covered rice pot on the stovetop with 4 cups of water, turn the heat to high and heat until the water begins to boil.

While the rice water is heating, we place the soup pot on the stovetop with 2 quarts of water with the bay leaves, cilantro, and oregano, and bring the water to a boil, and then reduce the heat to medium.

Measure out the 2 cups of brown rice, and when the rice water begins to boil, add the rice, cover the pot, reduce the heat to simmer, and cook until all the water is absorbed into the rice, and then remove from the heat.

While the rice is cooking, wash the veggies and peel the carrots, garlic and onions. We finely shred all the veggies, including the jalapeno pepper, in a food processor, and add them to the soup pot.

When the vegetables and beans are cooked, add the tomato paste to the soup pot and stir well. Then add the cooked black beans, mix well, and finally add the cooked brown rice and mix into the soup.

Simmer the soup for a few more minutes, stirring to prevent any of the ingredients from sticking to the bottom of the pot.

Remove the bay leaves before serving, or caution those eating the soup to watch for the bay leaves and remove them.

Enjoy!

Leftovers can be stored in a covered container in the refrigerator for several days, and portions can be reheated in the microwave oven before serving. We believe the flavor actually improves the second day.

Ingredients Information

Bay Leaves

Beans, Black

Cabbage, Green

Carrots

Celery

Cilantro, Dried Leaves

Collard Greens

Collard Greens, Frozen Chopped

Garlic

Onions, Yellow

Oregano, Dried

Parsley, Dried

Pepper, Jalapeno

Pepper Sauce - Hot Red

Rice, Brown

Tomato Paste

Utensils and Equipment Information

Food Processor

Garlic Press

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!