Collard Greens Vegetable Tomato Soup

Lately, our household has been a soup, stew, and chili eatery. 

Due to what’s going on in the world, grocery shopping trips have been sporadic, in order to reduce our contact with the general public. This means we buy pantry-safe ingredients that can last a very long time. 

These items include dry beans, canned beans, tomato sauce, spices, potatoes, nuts, dry fruit, pasta, and noodles. If you need ideas of what to stock your kitchen pantry with, we have a grocery list. 

Today, we made a large pot of collard greens and pinto bean soup, using what we have available in the kitchen. In addition to a large pot of soup, I’ll usually cook up brown, white, or yellow rice along with it. It’s kind of grab-and-go situation: hungry? Just grab a bowl of soup and rice and enjoy it. 

I do have to admit that soups are becoming slightly boring, so the next item on my pantry recipe list is going to be homemade potato chips – which I am pretty stoked about. Look out for that one soon. 

Here’s a plant-based, deliciously hearty soup that is packed with flavor and much-needed nutrients! 

Puerto Rican-Style Collard Greens Soup

A collard greens and beans vegetable soup with Puerto Rican umami flavors including sofrito and sazon. A one-pot recipe with plant-based ingredients.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Course Side Dish, Soup

Cuisine American, Latin

Servings 2

Calories 350 kcal

Ingredients

  

• 1 tablespoon oil
• 4 tablespoons sofrito
• 1 teaspoon sazon
• 8 ounces tomato sauce
• 4 cups chopped collard greens
• 1 15 ounce can pinto beans drained and rinsed
• 1 russet potato chopped
• 3 cups water
• Pinch of sugar optional

Instructions

 

• Set a saucepan or pot over medium-high heat.
• Add oil. Once oil is hot, add sofrito, sazon, and tomato sauce. Stir well and allow to simmer for one minute.
• Next, add the beans, chopped potato, and collard greens. Stir well.
• Add 3 cups of water and stir everything together. Add a lid and lower heat to medium.
• Allow the soup to cook until potatoes and collard greens are tender – about 20-25 minutes.
• Optional: if the soup is too acidic from the tomato sauce, add a pinch of sugar.

Notes

1. Add more or less water, depending on how “soupy” you like it. If you want your soup thicker, cook without a lid for about 10-15 minutes to allow some of the liquid to evaporate. 
2. For this soup recipe, I used dry beans that have been cooked. However, feel free to use canned beans. I have been using dry beans more lately because of how affordable they are. Besides, we have extra time now.  
3. Sazon can typically be found in the “ethnic” or “Hispanic” aisle of a grocery store. They can also be found online or occasionally at a Dollar Tree. 

 

Keyword Affordable, Easy, Fall, Low Calorie, One-pot, Plant-Based, Vegan Cheese Sauce, Winter

Did you try out this Collard Greens Vegetable Tomato Soup recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.