Ham and Bean Soup With Collard Greens
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.
- Serves: 6 persons
- 4tablespoons extra-virgin olive oil or bacon fat
- ½pound diced cooked ham (about 2 cups)
- 2large white onions, finely chopped
- 2celery stalks, finely chopped
- 2jalapeño peppers, finely chopped
- 1green bell pepper, finely chopped
- 1bay leaf
- 2teaspoons kosher salt, more to taste
- ½teaspoon black pepper
- 4garlic cloves, minced
- 6cups ham stock or chicken stock
- 4 ½cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
- 1large bunch collard greens, leaves only, thinly sliced (8 cups)
- ¼cup flat-leaf parsley, chopped
- 1teaspoon apple cider vinegar
- Hot sauce (optional)
- Sour cream or whole milk Greek yogurt (optional)
Step 1In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
Step 2Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
Step 3Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.