This Ordu-style soup simmers black cabbage with borlotti beans into a hearty winter bowl.
10 min prep 22 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion in olive oil in the pot for 4 minutes.
Add the cooked cranberry beans and hot water, then boil for 8 minutes.
Finely chop the collard greens and add them to the pot.
Cook the soup for 10 minutes, until the collard greens are no longer firm.
Let it rest for 5 minutes before serving so the bean liquid thickens the soup.
💡 Tip: Adding the collard greens in the last 8 minutes helps their color stay bright.
🍽️ Serving suggestion: Serve immediately in hot soup bowls with cornbread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~174
kcal calories
8
g protein
24
g carbs
4
g fat
2.7g
Sugar
6.8g
Fiber
35.4mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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