Soup: United States – Peppery Cider Collards and White Bean Broth

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) olive oil
1 medium yellow onion, diced
2 celery ribs, thinly sliced
2 cloves garlic, minced
1 tsp yellow mustard seeds
1 / 2 tsp freshly ground black pepper, plus more to finish
1 / 4 tsp smoked paprika
Pinch red pepper flakes (optional)
1 bay leaf
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 / 2 cup (120 ml) unsweetened apple cider (or apple juice)
1 tbsp (15 ml) apple cider vinegar, plus more to taste
1 small tart apple (e.g., Granny Smith), peeled and diced
1 bunch collard greens, stems removed, thinly sliced (about 6 cups packed)
1 can (15 oz / 425 g) great northern beans, rinsed and drained
1 cup (160 g) corn kernels (fresh or frozen)
2 tbsp chopped fresh parsley
2 tbsp sliced scallions
Kosher salt, to taste
1 tsp prepared horseradish (optional, to finish)

Instructions

Warm olive oil in a soup pot over medium heat. Add onion and celery; cook until translucent and slightly sweet, 5–6 minutes.
Stir in garlic, mustard seeds, black pepper, smoked paprika, and red pepper flakes (if using). Toast until fragrant, 30–60 seconds.
Add broth, apple cider, bay leaf, and thyme; bring to a gentle simmer.
Stir in collard greens and diced apple. Simmer until the collards are tender but still vibrant, 12–15 minutes.
Add the white beans and corn; simmer 5 minutes to heat through.
Remove from heat. Stir in 1 tablespoon apple cider vinegar, parsley, and scallions. Season with salt and additional black pepper to taste; add more vinegar if you want extra tang.
For a nod to Alabama white sauce, swirl in the optional horseradish just before serving and ladle into bowls.