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:

1. In a Dutch oven, cook bacon until crispy and then remove to a paper towel lined plate.
2. Add onion to bacon grease and cook for 5 minutes or until softened.
3. Add ham and cook for 2 minutes.
4. Add chicken bouillon, chili powder, thyme, black pepper, and red pepper flakes and stir.
5. Add tomato paste, barbecue sauce, apple cider vinegar, and water.
6. Bring to a boil and then reduce heat to simmer for 30 minutes, stirring occasionally.
7. Add beans and collards and simmer for 10 more minutes.
8. Serve with hot sauce.

Recipe from Spicy Southern Kitchen

Posted on Fantastical Sharing of Recipes