I used to have a sweet Brazilian gal clean my house for me when my son was first born and I needed a little bit of help. She made this yummy soup for us that was so good that it quickly became a staple in our house. I added my own latina flair to it by using Chipotle chile powder to it giving it a subtle little kick! I hope you enjoy it as much as we do! You’ll need:
4 strips thick sliced bacon, diced
8 oz kielbasa, diced
1 cup diced onions
1 Tbs minced fresh garlic
2 tsp Chipotle Chile Powder
1/2 tsp Himalayan Pink Salt
2 cups canned black beans, drained and rinsed
1/2 cup jasmine white rice
5 cups chicken broth, divided
3 cups chopped collard greens or kale, ribs removed
1 cup seeded and diced roma tomatoes
2 Tbs olive oil
Cook bacon in a pot until crispy; transfer to a paper towel lined plate and reserve drippings. Add kielbasa to drippings and sauté until brown; transfer to a paper towel lined plate and pour off all but 1 Tbs drippings.
Add onions, garlic, chipotle chili powder and salt to pot; sauté vegetables until soft, 2-3 minutes.
Stir in beans and mash with a potato masher. This is my fav part! By mashing up the beans (you can use the bottom of a drinking glass if you don’t have a masher) it gives the soup a rich flavorful thickness. Then add rice; cook 1 minute. Deglaze pot with 1 cup broth, scraping up any brown bits. Add remaining 4 cups broth, bacon and kielbasa. Reduce heat to med ium and simmer until rice is tender, about 20 minutes.
Saute greens and tomatoes in oil over medium-high heat in a nonstick skillet just until greens wilt. Stir into soup and simmer to heat through. Serve with tortilla chips.
Let me know how you like it!
Don't have herbs? Shop from Mountain Rose Herbs. Want to learn more about herbalism? Come join me over at the Herbal Academy!
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Love & Wellness,
Elisa
