White Bean and Collards Soup
What you need:
- 3 slices thick cut bacon, chopped
- 1 medium yellow onion, chopped
- 1 1/2 cups ham, chopped
- 2 tsp. chicken bouillon
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. dried thyme
- 1/2 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 1 Tbsp. tomato paste
- 1/2 cup barbecue sauce
- 1 tsp. apple cider vinegar
- 5 cups water
- 3 cans (15 oz. each) navy beans, rinsed and drained
- 4 cups chopped collard greens
- Hot sauce
Directions:
- In a Dutch oven, cook bacon until crispy and then remove to a paper towel lined plate.
- Add onion to bacon grease and cook for 5 minutes or until softened.
- Add ham and cook for 2 minutes.
- Add chicken bouillon, chili powder, thyme, black pepper, and red pepper flakes and stir.
- Add tomato paste, barbecue sauce, apple cider vinegar, and water.
- Bring to a boil and then reduce heat to simmer for 30 minutes, stirring occasionally.
- Add beans and collards and simmer for 10 more minutes.
- Serve with hot sauce.
Recipe from Spicy Southern Kitchen
Posted on Fantastical Sharing of Recipes