Black Sea Collard Soup

A nutrient-dense Black Sea classic rich in plant protein and dietary fiber from collard greens and borlotti beans, naturally thickened with cornmeal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 bunch collard greens (400 g), finely chopped · 188 kcal in the whole recipe
• 3/4 cup dry borlotti beans (130 g), soaked overnight and pre-boiled · 389 kcal in the whole recipe
• 1 medium onion (120 g), finely diced · 48 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 3.5 tbsp cornmeal (35 g) · 130 kcal in the whole recipe
• 1/3 cup corn kernels (50 g) · 42 kcal in the whole recipe
• 1 tsp salt, 1 tsp red pepper flakes, and 6 cups hot water

Method

1. In a large pot, sauté 1 medium diced onion in 1.5 tbsp olive oil until soft, then stir in 1 tbsp tomato paste.

   

2. Add 130 g pre-boiled borlotti beans, 400 g chopped collard greens, 50 g corn kernels, 6 cups hot water, 1 tsp salt, and 1 tsp red pepper flakes.

   

3. Whisk 3.5 tbsp cornmeal with a little warm water, slowly stir it into the boiling soup, and simmer over low heat for 25-30 minutes until vegetables are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.