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White Bean-and-Collard Soup

Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Total time 1 hr, 45 mins
Yield Makes 12 cups


  • 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

How to Make It

  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.