Brothy, nutty, warming, satisfying soup without touching a knife? Check. This dish a symphony of textures: tender greens, creamy kidney beans, and plenty of chew from hominy and rice. It all rests in an unassertive medium-bodied broth made savory and decidedly nutty from peanut butter and red miso, two potent ingredients added here in small quantities.
Serving this over brown rice will echo and deepen the nutty flavor, but feel free to use another variety to play with the dish's perfume.
Dead Simple Red Bean, Collard, and Hominy Soup over Rice
5 cups water
2 no-salt-added vegetable bouillon cubes
8 oz frozen chopped collards
freshly cracked black pepper, to taste
1 15-oz can kidney beans
1 15-oz can white hominy
1 TBSP smooth peanut butter (look for a brand that contains nothing but peanuts)
2 tsp red miso
1 TBSP rice vinegar
cooked brown rice, to serve
Begin cooking rice according to package directions.
To make the soup, in a medium pot, bring water to boil with bouillon cubes, stirring to dissolve. Add greens and black pepper. Bring back to a boil. Cook, uncovered, at a high simmer over medium heat for 10 minutes.
Meanwhile, drain and rinse beans and hominy in a sieve. Set aside to let drain while the collards are cooking. After the first 10 minutes, add beans and hominy, and simmer, uncovered, another 10 minutes.
Add peanut butter and miso to a small bowl. Ladle out half a ladle of broth (1/4 cup), add to peanut butter and miso, and whisk until smooth. Remove pot from heat, stir in the slurry, then stir in vinegar. Adjust seasoning, if needed. Serve hot over rice.