How to Make It
Step 1
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.
Step 2
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.
Step 3
Spoon soup into individual bowls. Serve hot with cornbread, if desired.
Oxmoor House Homestyle Recipes
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