White Bean-and-Collard Soup

Southern Living
White Bean-and-Collard SoupRecipe
Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Makes 12 cups


+ Add To Shopping List
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


Total: 1 Hour, 45 Minutes

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.

Created date

August 2010