Cabbage & Collard Greens Soup

1. Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. 
2. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
3. Heat olive oil in a stock pot over medium heat. 
4. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. 
5. Add tomato mixture, cook and stir another 5 minutes.
6. Remove and discard the bay leaves.
7. Pour the water and beef broth into the stock pot, stir in the green cabbage and red pepper flakes.
8. Loosely cover the stock pot and cook the mixture for 25 minutes.
9. Stir in the kidney beans and collard greens into the soup and again loosely cover the pot and continue cooking another 15 minutes.

Recipe & Photo Credit: GinaG, allrecipes.com