Creamy White and Green Soup

Well, first off, there is no cream in this soup. However, the beans are so creamy and add such a creamy feel to it, that it deserves this name. This was a soup that I made out of stuff I currently had in my fridge and pantry and had no prior intention of posting the recipe, but it came out so tasty, that I thought it deserved to be passed along. It's warm and comforting, simple and healthy. I hope you like it, too.


Creamy White and Green Soup

Ingredients:

1 pound of dried great white northern beans
Water
1 turnip, peeled and diced small
2 cups of mushrooms, sliced
1 large stalk of broccoli, trimmed and diced
1 bunch of collard greens, removed from stems and chopped small
2 cans of vegetable broth
2 tsp. of salt
1/2 tsp. of pepper
1 Tbs. garlic powder

Directions:

Sort the beans and put in a large pot with water to cover them about two inches. Bring to a boil, and continue boiling for five minutes. Drain and rinse well. Put back in pot with same amount of water, and cook over medium heat for an hour. Reduce heat to medium low and continue to cook for another hour, adding water as necessary to keep it at about one inch above the beans. Add the remaining ingredients, and cook for another half-hour, until the turnip is tender. This is surprisingly tasty, and even all the children liked it! So, that's saying something. Feeds five hungry vegans.