Description
A hearty Collard Green Soup made with ham and beans, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil, for browning
- 2 to 3 cups chopped, smoked ham, preferably not deli-style
- 1 large onion, diced
- 3 cloves garlic, minced
- 64 ounces chicken broth, divided into two containers
- 32 ounces frozen chopped collard greens
- 30 ounces navy beans, drained and rinsed (2 cans)
- 28 ounces diced tomatoes (2 cans)
- Salt, to taste
- Pepper, to taste
Instructions
- Brown Ham & Cook Onions: Start by browning the ham in a large stock pot over medium heat until it is golden and fragrant. This lovely aroma will fill your kitchen, letting you know it is time to add the next ingredients. Be careful not to let it burn; that can ruin the flavor!
- Add Collard Greens & Simmer: Toss in the chopped collard greens, stirring gently to mix everything. You will see the greens become vibrant and wilted as they heat up. They need some time to soften, so do not rush this step or they might end up too tough.
- Stir In Beans & Broth: Pour in the navy beans and chicken broth, giving everything a good stir. The combination will start to bubble, creating an inviting smell in your kitchen. Do not add the beans too early, or they might get mushy and lose their texture.
- Season & Taste: Season the soup with salt and pepper to your liking. Take a moment to do a quick taste test; you want it to be full of flavor. If it is lacking, a little more broth can really boost it up.
- Cook Until Thickened: Let the soup simmer for about 20 minutes, stirring occasionally until it thickens slightly. You will notice the greens and beans meld together beautifully. Make sure to keep an eye on it, so it does not stick to the bottom!
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Expert Tips: Choose pre-packaged chopped ham for convenience to save time while still adding great flavor to your soup.
- If collards are too tough after cooking, simmer them for an extra 10 minutes to help soften nicely.
- When the soup tastes a bit bland, gradually add salt or a splash of extra broth until it hits the right flavor note.
- If you notice your beans breaking apart, consider adding them during the last 10 minutes of cooking to keep them intact.
- For a quick prep, using frozen collard greens instead of fresh can be a good option as they offer a similar taste and texture without extra prep.
- Reheat on the stovetop over medium heat, stirring occasionally until warmed through, about 5-10 minutes.
- Serve with a slice of cornbread; top with freshly chopped parsley or pair with a tangy side salad for a wholesome meal.
- Add diced potatoes for extra heartiness.
- Incorporate other vegetables like carrots or celery for variety.
- Use different beans such as cannellini beans or black-eyed peas if desired.
- Choose fresh collard greens for the best flavor, but frozen works well for convenience.
- If using canned beans, rinse them thoroughly to reduce sodium content.
- Select high-quality chicken broth for the best base flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 5g
- Sodium: 1525mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 17g
- Protein: 22g
- Cholesterol: 25mg