White Bean-and-Collard Soup

By LaLaCooks

Southern Living

TerryB
A great, hearty soup!! Used Great Northern Beans. Omitted the Thyme and added the collards with the water to cook longer but otherwise stayed true to recipe. Use larger than six quart pot. I made 3 of the 4 soups in October issue and this was our fav. Didn't try the Basil Tomato Soup. This would be great with corn muffins. 10/14/10

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

Details

Servings 1
Adapted from find.myrecipes.com

Preparation

Step 1

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.