Collard Green and Beans Oh My!

Ingredients
1 sweet onion
5 glove garlic, minced
1 lb. bag glory collard greens
2 ribs celery, chopped
2 lg carrots sliced
vegan stock
2 cups cooked, white navy beans
1 tsp thyme
1 1/2 tsp oregano
1/4 smoke paprika
 1/4 pepper flakes                                             
salt to your taste
vegan parmesan to taste
                                                                                                                           
1st I rinsed and soak the beans over night. The next day I cooked them in my Click here to get the Instant Pot.

Next rinse and chopped the collards greens  for a more tender greens, set aside. in my instant pot, I fried the onion and garlic until brown, then I added the greens and fried them for about 3 minutes.  I added enough vegan veggie stock to cover the greens and high pressured cooked them for 7 minutes. After the green were done or the pressure cooker was on warm, I turn it off to a 10 minute natural release. When instant pot was ready to open I added the beans and if the liquid was low I added enough stock to cover the collard greens and beans and carrots. Simmer  for 35 minutes more in the instant pot. I like a lot of veggie stock so I can dunk my biscuits or cracker in my bowl of soup. Don't forget to sprinkle some vegan parmesan on top of your soup. Enjoy it, I know we did!