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.
White Bean-and-Collard Soup
Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Yield: Makes 12 cups
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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.
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