White Bean-and-Collard Soup

White Bean-and-Collard Soup Recipe
Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett


Makes 12 cups
Total time: 1 Hour, 45 Minutes

Recipe from

Southern Living

Recipe Time

Total: 1 Hour, 45 Minutes


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


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.

October 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note