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Huge Bean Soup

To make this simple soup, I tossed a few more foods into a pot and simmered for 30 minutes.
The whole was greater than the sum of its parts!
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 Servings
Author Kath Younger


  • 1 quart of dried beans soaked and cooked (about 6 cups after cooking, maybe 3 whole cans worth? You can just eyeball the volume beans as they won’t really change the soup much.)
  • 2 slices of bacon optional
  • 1 huge sweet potato microwaved until its soft and cut into cubes (if you skip microwaving, cook soup a little longer)
  • 2 big carrots diced
  • 3 cups chicken or vegetable stock
  • 1 small bunch collard greens cleaned and chopped
  • 1 tsp kosher salt
  • Many grinds of black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp Garlic Gold Herby Nuggets OR some fresh garlic and a few dried herbs of your choice


  • Once beans are cooked, sweet potato is tender, carrots and greens are clean and chopped, add bacon to big pot to brown.
  • When bacon is brown, add carrot, sweet potato and beans and allow to cook for 3-5 minutes.
  • Add stock and spices. Stir.
  • Bring to boil, then reduce heat to low.
  • Top with fresh greens, stir and cover with lid.
  • Simmer for 20-30 minutes, longer if desired.