Collard Soup Recipe
Serving : 4 Servings
Ingredients
- 300 g collard, chopped finely,
- 1 onion, chopped,
- 3/4 cup kidney beans, soaked overnight,
- 1/2 cup dry corn, soaked overnight,
- 1/4 cup coarse bulgur,
- 2 spoonful corn flour,
- 1 tbsp tomato paste,
- 4-5 tbsp olive oil,
- Salt to taste,
- 2 tsps pepper flakes.
Preparation
- In a pressured cooker heat olive oil,
- Add onions and cook until tender,
- Add tomato paste and cook for another 2 mins.,
- Add chopped collard and cook 1-2 min.,
- Add kidney beans, corn and pepper flakes,
- Add 5 cups of boiling water,
- Cover the lid and cook until the beans are almost tender (not fully cooked),
- Open the lid and add bulgur, cook until tender,
- Add corn flour, stir well,
- Add enough water for your taste,
- Cook for 1-2 mins. amore,
- Add salt and remove from heat.
Bon appetit...
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