Collard Green Soup
Collard Greens Soup IngredientsWhen like to do in my survival recipe is to make my recipes so it does not require refrigerated food. In case of emergency we can not possibly have such power to keep the equipment working so I prefer to go at it from the standpoint of total destruction of our infrastructure.
Collard Greens Soup Ingredients
1 can chopped Collard Greens
1 can white limas or Black Eye Peas
5 cups water
2 chicken bullion cubes
1 tablespoon onion powder
1 teaspoon thyme
1 / 8 cup dehydrated celery
Put five cups of water in a large pot and bring to a boil. Crumble bullion cube and add to the water as it boils. Add can of Collard Greens and beans at this time whether you use a pyramid or the Black Eyed Peas. Enter the onion powder, thyme and celery dehydrated to the next pot. Bring all ingredients to a boil again quickly and then reduce heat to simmer. Continue to cook for twenty minutes to allow flavors to bend together properly. If the soup seems to dry add just enough water to keep wet and liquidy. Remove the pan from the heat and set aside to cool for a short time. As an option you can serve the soup warm with a sprinkle with grated cheese and crouton was placed on top. This recipe will make enough soup for about six servings.
Collard Greens Soup Ingredients
1 can chopped Collard Greens
1 can white limas or Black Eye Peas
5 cups water
2 chicken bullion cubes
1 tablespoon onion powder
1 teaspoon thyme
1 / 8 cup dehydrated celery
Put five cups of water in a large pot and bring to a boil. Crumble bullion cube and add to the water as it boils. Add can of Collard Greens and beans at this time whether you use a pyramid or the Black Eyed Peas. Enter the onion powder, thyme and celery dehydrated to the next pot. Bring all ingredients to a boil again quickly and then reduce heat to simmer. Continue to cook for twenty minutes to allow flavors to bend together properly. If the soup seems to dry add just enough water to keep wet and liquidy. Remove the pan from the heat and set aside to cool for a short time. As an option you can serve the soup warm with a sprinkle with grated cheese and crouton was placed on top. This recipe will make enough soup for about six servings.
