Categories
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White Bean-and-Collard Soup |
Tips: If you can't find navy beans, Great
Northern beans may be substituted.
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Prep Time: 30 min
Cook Time: 1 hr 45 min
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Yield:12 cups
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INGREDIENTS: |
| 2 |
thick hickory-smoked bacon slices |
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| 2 cups |
chopped smoked ham |
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| 1 |
medium onion, finely chopped |
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| 5 x 16 oz can |
navy beans |
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| 1 cup |
barbecue sauce |
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| 6 oz can |
tomato paste |
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| 1 tbsp |
chicken bouillon granules |
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| 1 tsp |
ground chipotle chile pepper |
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| 1/2 tsp |
dried thyme |
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| 1/2 tsp |
freshly ground pepper |
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| 3 cups |
shredded collard greens |
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hot sauce |
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DIRECTIONS:
- Cook bacon in a large Dutch oven over medium-high heat 4-5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tbsp drippings in Dutch oven. Crumble bacon.
- Saute ham and onion in hot drippings 10 minutes or until tender.
- Add beans, next 6 ingredients, and 8 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour.
- Stir in collards; cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.
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