Weekly Recipe
Black Bean Soup
Ingredients (serves 2‑3)
1 (15‑oz) can black beans, drained & rinsed (or 1 cup dried beans, soaked & cooked)
2 medium potatoes, diced
2 cups collard greens, roughly chopped (fresh or frozen)
1 small onion, diced (optional)
1 clove garlic, minced (optional)
2 Tbsp oil (or a splash of water to sauté)
Salt, pepper, and any cheap spice you have (cumin, paprika) – about ½ tsp each
Optional: a splash of vinegar or lemon juice for brightness
Instructions
Heat oil in a pot over medium heat. Add onion and garlic if using; sauté 2‑3 min until soft.
Add diced potatoes and cook 5 min, stirring.
Add black beans, collard greens, and enough water or broth to cover (about 3 cups). Bring to a boil.
Reduce heat, cover, and simmer 15‑20 min until potatoes are tender and flavors meld.
Season with salt, pepper, and any spice; taste and adjust.
If using, stir in a splash of vinegar or lemon juice for brightness.
Serve hot, with extra beans or rice if desired.
Low‑cost tips – use canned beans to save time, frozen collard greens are cheap, and a simple pot is all you need. Leftovers keep well in the fridge for 3 days