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.
Sauté 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.
Since I don't eat pork, I left out the bacon and ham. I use turkey sausage instead. Be sure to use a regular barbecue sauce...a honey barbecue will make it too sweet. I would not recommend leaving out the BBQ sauce since much of this soup's smokey flavor comes from it. This soup is delicious!
This soup is excellent. I only made a few changes.
I used my own homemade honey chipotle barbecue sauce...that really enhanced the flavors as chipotle pepper is also called for as one of the ingredients. I used a small can of tomato sauce and 2 Tbsp tomato paste instead of all tomato paste (I find tomato sauce on its own too bitter). I added 3 medium chopped carrots and 2 bay leaves and only used 3 cans of beans.
I served the soup sprinkled with grated cheese and bacon.
It does make a lot as others have said but it freezes well too.
This was tasty and very easy to make. It makes A LOT, so either serve it for a crowd or plan on freezing some. I think if I were to make it again I would use a can of diced tomatoes in place of the barbecue sauce. The barbecue sauce gave it a bit of a sweet flavor that I wasn't crazy about. I added just a splash of cider vinegar to offset the sweetness I was getting. Followed the other reviewers and served it with cornbread--perfect choice.
This recipe was a big hit even with my sometimes picky husband. I did make a few changes since I'm a celiac. I used organic chicken broth in place of bouillon and water, replaced barbecue sauce with organic tomato sauce, and omitted the ham. We also did not add bacon to soup since we rarely eat meat. I was not sure the collards would cook thoroughly in 10 minutes so I put them in at the beginning. Served the soup with a green salad and a dish of mixed fruit and cornbread. It will definitely go in the favorites file.
This soup is flavorful, hearty and delicious. I substituted turkey ham but otherwise stayed true to the recipe. I think the collard greens really make this soup. I served with cornbread, and it was a wonderful soup for a cold winter night. If you are open to something different that is not the same old boring same old give this a try.
Absolutely delicious!! What a great soup for one of these cold days down South. I did add another can of beans and probably could have added another. Otherwise, followed the recipe. Cornbread is a must for this one!
I made this soup, and it was HORRIBLE! I almost gagged when I took the first bite. I followed the recipe exactly as it was written. I had to throw away the entire pot of soup. What a waste of ingredients!
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.
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