Greens and Rice Soup

Serves: 6
Total Calories: 245


2 tablespoons olive oil
1 large Spanish onion thinly sliced into half moons
12 cloves garlic minced
4 bay leaves
2 cups firmly packed chopped collard greens
5 cups water or unsalted vegetable stock
1 1/2 cups cooked* brown rice
20 sun dried tomatos halved, and cut into small pieces
3 small sprigs fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh basil
1/4 cup tamari sauce


*Basmati or jasmine are recommended.
1. Heat the oil in a large heavy kettle over low heat. Add the onion, garlic, and bay leaves, and slowly sauté at least 30 minutes or until the onions are brown and caramelized.
2. Add the collard greens to the kettle, increase the heat to high, and stir until wilted. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes or until the collards are tender.
3. Remove and discard the bay leaves and rosemary sprigs before serving.

For a Change . . .
* For an exotic twist, omit the rosemary and bay leaves and use 3 fresh kefir lime leaves instead. Crush the leaves in your hand before adding.
* Instead of rice, try this soup with Tofu Dumplings

Nutritional Facts:

Serves: 6
Total Calories: 245
Calories from Fat: 58

This Greens and Rice Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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