White Bean-and-Collard Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 thick hickory-smoked bacon slices |
2 cups chopped smoked ham |
1 medium onion, finely chopped |
5 (16-oz.) cans navy beans |
1 cup barbecue sauce |
1 (6-oz.) can tomato paste |
1 tablespoon chicken bouillon granules |
1 teaspoon ground chipotle chile pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground pepper |
3 cups shredded collard greens |
hot sauce |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté ham and onion in hot drippings 10 minutes or until tender.
3. 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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