1 can diced tomatoes
1/2 package frozen collard greens
1/4 can drained black beans
3 cloves garlic, minced
1/2 medium size onion, diced
garlic powder to taste (I put in lots)
salt and pepper to taste
1 teaspoon dried parsley
1 teaspoon olive oil
Add oil to a cold sauce pan and add half of onions and half of garlic. Turn on stove to medium-high heat.
While this begins to sauté, process entire contents of canned tomatoes, the rest of the garlic and onion, seasonings until desired consistency is reached. It normally takes 5-7 pulses.
When the onions begin to turn translucent add puree mixture to the pan. Add collard greens and bring up to simmer.
Once the mixture begins to simmer add beans and lower heat to medium-low or low and let simmer for 5-10 minutes.
I like to serve this soup with crusty bread or chunks of broiled extra firm tofu.