Last week I told you about cleaning out my drawer full of recipes and trying two that turned out really good. One was the carrot coffee cake I shared in that post and the other was creamy white bean and collard soup.
I had to modify the soup recipe with what I had on hand. It turned out so good that I’ve already made it again.
Corie and Austin got me a gift set from Rancho Gordo (a site that sells heirloom beans) for Christmas. The set had a few packs of dried beans, popcorn, and hominy. Some of the packs were white cassoulet beans.
The original soup recipe called for using canned beans, but I really wanted to try the cassoulet beans since we’d never had them before.
I followed the directions from Rancho Gordo and sautéed onion, garlic, carrot, and celery before adding the beans I had soaked overnight. I filled the pot with water and cooked them till done.
Once they were finished I set them aside and started on the soup recipe. Here’s the ingredients and directions I used.
- cooked white beans
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 3 cups greens, chopped (I used a mixture of kale and kohlrabi leaves)
- 1 ½ teaspoons salt
- ¼ teaspoon crushed peppers (I used a pepper seasoning mix shared with us by a friend)
- 2 cups chicken stock
- 1 cup heavy whipping cream
Heat large soup pot and add oil. Sauté onion and garlic for three to four minutes. Add greens, salt, and pepper. Cook for four to five minutes. Add beans, broth, and cream. Simmer for 20 to 30 minutes or till greens are tender.
The soup is so good! We ate it over cornbread with a piece of side meat and some kraut on the side.
I thought the greens I bought were baby spinach, a few eagle eye viewers noticed it was actually baby kale 🙂 The second time I made the soup I used spinach for the greens and didn’t use any kohlrabi leaves. It was still delicious! Paul has been eating with us often and he loved it too.
You can see the original recipe here. In addition to the substitutions I made, I left out a few ingredients, but I’m sure it would be good with them too.
Last night’s video: Another Wall Completed on the Shed.
Tipper
Subscribe for FREE and get a daily dose of Appalachia in your inbox
I’m craving this again today, but I brought Ed a pizza home from the freezer section at Walmart. He hasn’t had pizza in ages and Better Goods brand had Mushroom and Truffle Pizza. He loved it. I also git him a supreme Italian Sausage Ballpark (it might not be ballpark but it is something to do with baseball brand). Anyway, tomorrow will be a treat for my and he will have leftover pizza. I bought him a mushroom blend supplement with Lion’s Mane, Cordyceps and Rishi Mushrooms. I hope he tolerates it and it improves his gut. I keep y’all in my prayers. Love ya.
I made this tonight for our Bible Study group. It’s in the crock pot right now, awaiting their arrival. We’ll see how it turns out, since I needed to make it vegetarian for several. It smells okay, so that’s a good sign. ((chuckle))
I hope it’s a hit 🙂
Hi Tipper,
It is Cold here in the Blue Ridge!!
Your soup recipe sounds terrific. I think I will prepare it in a Dutch Oven and add the cream a few minutes before I get it out of the oven.
Cornbread sounds so yummy with onions and butter and soup!!
Take care,
Kathy Patterson
I made this wonderful soup right by the recipe for dinner tonight—it was absolutely one of the best soups I’ve ever made!!!!! My husband loved it, too!!! To go with it, I made Mexican cornbread in a cast skillet. YUM!!!!!!!! Thank you so much for sharing this awesome recipe!!!!!
I have this on for supper right now. Thanks for sharing!
Sick all night and asleep most of today. Your soup looks and sounds delicious. It’s good Paul is taking meals with your family for he doesn’t need to be alone. You’re a wonderful and loving family and it is a delight to my heart! God bless you all as you’re getting adjusted to the changes without Dear Granny. I’m sure it’s awful lonesome. My heart goes with you all.
Sadie I hope you feel better soon!
That soup does look delicious! I love how you substitute and use what you have. I just found out about kale in recent years. Last year I bought some plants locally and almost let them die in the small cups before planting them in a pot, a cracked cast iron with wire bail. They have survived 12 degree weather next to my carport and are still growing. I might have to try this soup. Be safe out there if you live in the area with the snow and cold. Tipper, I’ve also enjoyed your latest videos of the shed. I watched some old videos of Granny and the folk school morning song as well as others. The old one of the girls, you and Paul at the Union Co Courthouse where the girls have their hair in pig tails is especially interesting. That’s probably about the time I met you and I couldn’t tell them apart. Looking back, they did look alike but as they matured I was able to tell them apart. The song, Give the Dog a Bath, is a favorite. Keep up the good work.
I’ve been thinking about that soup ever since your video ! Thank you so much for sharing the recipes! Looking forward to trying it !
Praying for all .
This soup looks so good. If I had some greens of some sort, I would make it today. I enjoyed your shed video last evening and the girls video too. We have lots of snow. I had an appointment this morning and thankfully, hubby took me. The roads were covered even deeper on the way back. We only passed one or two other crazy people out and about. It was so quiet and beautiful to look at…as long as I didn’t have to drive.
I enjoyed watching ya all get another side on the shed, but I sure did feel sorry for Matt. I do hope he got to just lay on the couch the rest of the day and got some gooood ole chicken soup. It really does help. Here in SC PA I awoke to a beautiful winter wonderland looking out my windows. I’m not sure yet how many inches we got here maybe 2,3 or 4. The roads are all cleared though and look great for right now. My driveway is full and will have to wait until my plow guy finishes our church’s parking lot and another church’s parking lot before he gets to me. That’s o.k., as at this age I’m not going out. I know you would love this snow but I’m tired of snow, I should have gone to my son’s home in MS for winter months, as I know the daffodils bloomed there in first of February:) Take care of Matt and God Bless ya all for showing the Love of Jesus.
You can make beans-‘n’-greens in just about any combination, and just yeaterday, coincidentally, Giovanni Siracusa, host of a YouTube cooking channel, makes it with cannellini bean and spinach, adds tubetti (a smaller thicker macaroni) and makes a tomato-soup-less version of past’ e fagioli AKA “pastafazool” (he only puts in a little tomato paste):
https://www.youtube.com/watch?v=jKOraoicPG0
There’s a scene in the movie No Time For Sergeants where Andy Griffith, playing an Air Force recruit, is treated to some strong drink– the training sergeant doesn’t have any ‘shine, but he improvises with vodka and lighter fluid. Griffith knocks it back, and declares that it’s not exactly the good white lightnin’ he’s used to from home, but, “It IS familiar!” (i.e., it’s like the booze from ‘shiners who make knock-off stuff for those not too particular).
You’d be surprised how many foods end up looking “familiar” when you use similar ingredients. And that side meat on the side part? Giovanni would probably ask, “Oh– would pancetta work?” (that’s unsmoked bacon rolled up to look like a jelly roll). Hey, sure, why not? 😉
Back in the early 1980s We bought our first computer. Then you had to buy or ‘write your own extra games or programs. It was all DOS then. My wife got the bright idea of putting all her recipes on a disc so she could get rid of two drawers full of scrapes of paper with handwritten recipes. A friend ‘wrote her a program, loaded it on a disc and said, “Try this.” She typed and saved several, checked them out and said, “It works.” We took turns typing recipes in, saving them and tossing the papers. A few weeks later she tried to find a recipe for a main dish. It had the name of the dish, a few ingredients, more ingredients for a dessert and cooking instructions for something else. We learned the limitations of a single floppy disc with that experience. When the disc was full the computer wrote anything else you typed in on top of what was already there. Several years worth of ‘saved ‘ recipes had already gone to the dump. Fast forward 45 years and the computer she has now will hold a library of recipes.
This soup sounds just DELICIOUS! I cannot wait to try it. I love a good bean soup. Thank you for sharing it with us, Tipper!
Good morning, Tipper – soups (and stews) are some of my favorite go-to meals and I eat them often no matter the season – and this one looks like a winner that I will have to try. I like how versatile a soup (or stew) is so that one can make do with whatever is on hand, so they are never the same taste each time one makes them. I don’t usually measure ingredients either but again go with amounts available. Big hugs to y’all – and praying for you all.
Hey, I found a recipe last year that called for white kidney beans. that sent me on the hunt. found out they are also called Cannelllini (white kidney beans). easiest place I found dried one’s was from Amazon. lol . they was a company out of New Orleans, Camellia Brand, L.M.Hayward& co.. I canned some of them for quick soups or meals. I’ll have to mail you recipe I’ve been making. thanks for another great recipe to try. God bless y’all!
Loved the video on the cake and soup. Diane made the cake and honey butter and it wad excellent. Today I will make the soup; good day for a nice warm soup. Have a blessed day.
pray for my brother Bennie, his oxygen got low around 4:00 a.m., he is going to a different hospital system today, Northeast Georgia, thank you and God bless you
Good morning, Tipper & Matt! Hopefully Matt is feeling better this morning. Looking out the window and seeing things you want to attend to, but just not feeling up to the task, is frustrating for us “do-ers”.
I absolutely LOVED Matt’s idea of camping out in the shed with the boys. Oh, what wonderful memories that will create!! My grandkids are now 19,22 & 23 and they stayed with me so often throughout the years. Each stay at Mommer’s was cause for (if time allowed) a big “farmer’s breakfast of pancakes, bacon, eggs and toast. I loved being their short order cook and hearing them tell each other what their favorite part of that particular breakfast was. During this time I was working around 50 hours a week and getting into the swing of taking care of everything on my own. There were times I thought I couldn’t “babysit” because I was so tired but I’d think of how I dearly loved staying at my grandma & grandpa’s house. I’m so glad that I never turned down the opportunity to spend time with them (as a group of 3 or individually). Time passes so quickly. Cherish each moment. I now have a soon to be 8 month old great granddaughter that will hopefully enjoy spending nights at Glammy’s and I just took my grandson to the bank to get pre-qualified to start looking for his first home. I’m so proud of the adults they’ve become♡
I watched the soup video and the shed video as well. Soup looks so good.
That soup recipe is very similar to one I make for potluck at our Quaker Meeting a few times each year. I make it vegan by using vegetable stock and a can of coconut milk, but other than that it’s the same. Most of the time I use canned navy beans (drained& rinsed) for convenience. It’s always a hit and I never bring any leftovers back home.
I am s big fan of chunky vegetable soup with added cooked dried beans. I guess mine is more of a stew though. I also like to add almond or oat milk to make it creamy, thought I was the only one to do that. I will have to try your recipe next time.
The soup sounds delicious! Can’t wait to try this recipe. I make something similar but this sounds so much better!
Good morning Tipper, Matt and Acorns, I enjoyed watching last night’s video. Matt made hanging that siding look easy. I felt bad for him doing it while feeling poorly. I hope he is better now. I hope y’all got some more wood in. it is 17F here with the wind it feels like -3F and we have more snow. Only about 2-3 inches because of the wind blowing it all sideways. I hope to find enough ingredients to make this soup today. I’ll concoct another version if I have to. I also have ingredients for Southern Speckled Butter Beans in my freezer (just google it if you want Julia’s Simply Southern’s recipe). I keep you all in my prayers. Love ya.