Best 6 Ham And Bean Soup With Collard Greens Recipes

COLLARD GREEN SOUP WITH HAM AND BEANS

Steps:

• Heat the oil in a large stock pot or dutch oven of medium-high heat. Add the onion and ham and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
• Add the broth and collard greens, bring to a boil, then reduce to a simmer. Stir in the beans and tomatoes. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.

HAM AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

HAM AND GREEN BEAN SOUP

Steps:

• Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
• Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
• Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

SLOW-COOKER COLLARD GREENS WITH HAM

Steps:

• Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
• Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
• Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

Steps:

• Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
• While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.