White Bean-and-Collard Soup

By melissaf

Ingredients

• 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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Ingredients

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

Preparation

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.