This is an ideal soup for roasted stock, if you’re able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.
Ingredients
- 3 cups any dried white beans, washed, picked over, and soaked if time allows
- 1 ham bone or 2 or 3 smoked ham hocks
- 12 cups chicken, beef, or vegetable stock, or water
- 2 medium onions, chopped
- Salt and freshly ground black pepper
- 1 ½ pounds collard greens or kale, thick stems removed, washed, and chopped
- 2 tablespoons chopped garlic (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
510 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 40 grams protein; 45 milligrams cholesterol; 1171 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 or more servings
Preparation
- Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
- Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
- Add the collards, along with the garlic if you’re using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.
At least 1 1/2 hours
Dining and Cooking