1 lb dried beans or 2 cans
2 onions, chopped
1/2-1 lb mushrooms, chopped
3 large cloves garlic, chopped
1 red bell pepper (optional), chopped
few large stalks celery (optional), chopped
1-2 bunches collards or kale, chopped
1 can tomatoes
1 Tbsp curry
1 tsp cumin
1 tsp tumeric
1 tsp cinnamon
1-2 Tbsp date syrup
Note that the ingredient amounts are not important--you could halve or double each one and it will still taste good, if you like this sort of thing, that is. Next time, I might double the spices.
Even though the picture is kind of dark, I like how colorful the soup is. Here's what I did: Soaked the dried beans over night, then cooked them up for 3 hours. Add the can of tomatoes to the soup. Heat a big fry pan up to hot, then throw on the onions which sizzle and brown. They release enough liquid to keep from burning. Add the celery, garlic, and spices, cook some more. Add the red bell pepper, and mushrooms, cook until soft. The mushrooms release lots of water which self-cleans the pan. Add this to the beans. Pressure cook or steam the greens and add them. Add the date syrup.