courtesy of CHRISTINA CHERRIER

Collard greens and cabbage soup is easy, heathy, and ready in 40 minutes. A dinner that's super satisfying, high in fiber, low-calorie, gluten-free, loaded with veggies! Carrot, leeks, green onions, or shiitake mushrooms would be delicious additions to this soup!

Ingredients
1/2 head of green or savoy cabbage, chopped
1 lb collard greens, rinsed and chopped
1/2 red bell pepper, diced
1/2 yellow onion, chopped
2/3 lb smoked bacon, chopped
4 cups low-sodium chicken broth
1 28 oz can crushed or diced tomatoes
1 teaspoon minced garlic
1 teaspoon salt and black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika

Method

1. Place a large pot or dutch oven over medium-high heat, then toss in the sliced bacon.
2. Cook the bacon until browned and slightly crispy (discard some of the fat if there’s too much), then add the chopped onion, and red bell pepper.
3. Once the onions and bell peppers start to soften, start adding in the sliced cabbage, and collard greens.
4. Cook for 5 minutes, stirring regularly, and add in the minced garlic, cumin, and paprika.
5. Add 4 cups low-sodium chicken broth, and tomatoes then season with salt and black pepper. Give everything a good stir to combine.
6. Reduce the heat to medium, and simmer the collard greens cabbage soup for about 25 minutes, or until cabbage and collard greens are tender.
7. Serve immediately. Enjoy!