Recipes 101


15 Bean, Potato & Collard Soup



  • 1 Bag 15 Dried Beans or Bean of Choice
  • 1/2 Pack of Turkey Bacon
  • 2 Large Chopped Yellow Onions
  • 20 Small Carrots Whole
  • 10 Small to Medium Red Potatoes Quartered
  • 4 Stalks of Celery Chopped
  • Spices: Ginger: 2 Shakes, Cinnamon: 3 Shakes, Curry: 2 Shakes, Oregano: 3 Shakes, Garlic Powder: 5-6 Shakes, Italian Spices: 4 Shakes, Salt: to Taste, Black Pepper: To Taste.

Mix in Large Pot: 

Washed and inspected Bag of Dried Beans, 1/2 Pack of Turkey Bacon, 2 Large Yellow washed and inspected Chopped Onions, 20 Whole Small, washed and inspected Carrots, washed, Inspected and Quartered Red Potatoes, 4 stalks of Celery washed, inspected and Chopped, Spices and filtered water within 1/4″ of top of pot. Bring to a Boil for 20 minutes, turn down heat to medium to low and wash and inspect Collards and Chop into pieces and place on top of all vegetables in the liquid.

 I put more Garlic Powder, Cinnamon, Ginger, Oregano, Italian Spices, Curry Powder, Black Pepper and Salt on top of my Collards Cover with lid and cook on medium for 1 hour or longer if needed.  Tweak to your taste as this is to our taste and health.  Always check with your doctor on ingredients and how they affect your health.


“Mmmmmm Mmmmmm…Good!”

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