Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
2 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add collard greens and beans; cover and simmer 30 minutes.

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  • Sauté onion and green pepper in drippings until tender. Add sautéed vegetables, potatoes, salt, and pepper to collard green mixture; stir well. Cover; simmer 30 minutes or until vegetables are tender. Remove and discard ham bone and salt pork.

  • Spoon soup into individual bowls. Serve hot with cornbread, if desired.

Source

Oxmoor House Homestyle Recipes

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