Healthy Habits | "White Bean & Greens Soup" by Kimmi Norvell Moake

"It's collard season, one of my favorite foods & time of year! After a weekend in New Orleans and eating willy nilly to my heart's desire, I needed some fiber and some veggies. (Please note I enjoy the heck out Cajun & Southern vittles and didn't regret any of the delicious bites I ate on my vacation!) Beans are the first thing I think of when the temperature drops down. After a few bowls of this, all my inner digestion desires and needs were fulfilled! I made mine with bacon, but it's really easy & just as tasty to go vegetarian. Also, don't stop at collards. It's a very forgiving recipe, so experiment! I'm pretty sure I haven't made it the same way twice."

  • 1 bag of dried white beans (Any will do the trick!)
  • 1 onion, chopped
  • 2-3 slices of fresh Four String Farm bacon, chopped (If omitting, use 1-2 tablespoons of olive oil.)
  • 2 cloves of garlic
  • 1-2 bunches of greens, chopped and ribs removed if necessary (kale, collards, turnips, radish etc)
  • 1-2 quarts of homemade chicken stock 
  • 1-2 quarts of water
  • 1-2 tablespoons of red pepper flakes
  • 1-2 teaspoons of turmeric
  • Salt & Pepper to taste


Soak beans overnight or use quick soak method in a large pot. I personally soak mine overnight because it's better for the bean and easier to digest. Drain beans. In the same pot, add chopped bacon and heat on medium-high heat. Cook until crispy and remove bacon. If omitting, heat the olive oil up on medium-high heat. Add onion and garlic and sauté until translucent or tender. Add beans, spices, stock and water into the pot. If making vegetarian, I suggest adding one or two Rapunzel no salt added vegetable bouillon cubes (found at Coastal Bend Health Foods). They're herbalicious and I add them to lots of stuff for a boost of flavor! I've always used the two inch rule with beans... adding water/stock about two inches above the beans. Bring to a simmer and keep simmering on low to medium heat for two hours, adding extra liquid as needed. About 1.5 hours in, add greens and stir. Taste them and see if you need any longer cooking time than two hours. Garnish with crunchy bacon and enjoy!
Kimmi Norvell Moake is the Owner of Coastal Bend Health Foods in Rockport, Texas

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