Beans and Greens Soup

Developed June, 2021. Makes a satisfying breakfast, brunch, or lunch dish.

4 c bok choy, Swiss chard, or escarole, leaves separated from stems
1 T olive oil
1 t ground cumin
1 t ground coriander
1 t minced garlic
2 T dry onion
1 14.5 oz can southern-style pinto beans (Bush™ is good)
2 cans of water
1 t salt
1 t sugar
freshly-ground pepper to taste.
2 oz deli or home-cooked chicken meat, diced (optional)

Cut the rinsed stems into bite-size pieces and the leaves into 1-inch squares. Heat oil over medium-high in a three-quart saucepan until it's 325 F. Add the spices and garlic, and stir for 30 seconds. Immediately add the stems and stir well. Keep frying the stems with occasional stirring until tender, about 10 minutes. Add the reserved leaves, cook for a minute and stir in the beans, water, dry onion, salt, and sugar. Cook gently with occasional stirring for another 10 minutes. Serves 3 or 4.