White Bean and Collard Soup
- Total Time
- At least 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3cups any dried white beans, washed, picked over, and soaked if time allows
- 1ham bone or 2 or 3 smoked ham hocks
- 12cups chicken, beef, or vegetable stock, or water
- 2medium onions, chopped
- Salt and freshly ground black pepper
- 1½pounds collard greens or kale, thick stems removed, washed, and chopped
- 2tablespoons chopped garlic (optional)
Nutritional analysis per serving (8 servings)
849 calories; 39 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 55 grams carbohydrates; 16 grams dietary fiber; 3 grams sugars; 72 grams protein; 1066 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
- Step 2
Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
- Step 3
Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.
Private Notes
Comments
This soup turned out great! I added fresh rosemary and thyme as well as a dried bay leaf while cooking the beans. Used navy beans and did not soak. Cooked about 2-2.5 hrs and they were tender as can be. Held out about 1.5 cups of beans and pureed the rest with an immersion blender. Hot sauce added individually when served.
If you are using white beans, they MUST be soaked beforehand. I did not, since the recipe said it wasn't necessary, and after cooking a few hours, the beans were still uncooked, plus their "skins" we're intact so it was impossible to put them through a food mill to mash them.
How long should the beans be soaked? (I’m going to use cannellini/white beans). Thanks!
Quite good, easy and versatile. I used meaty ham bone left over from a baked ham. Rancho Gordo Yellow Indian Woman beans (quick-soaked), collards and green cabbage, a bay leaf and a little smoked paprika. Pandemic lunch for several days!
Used ~ 4cups kale, blend beans a little less or remove some beans before blending and add back after. Added diced ham at the end that was from leftovers
How long should the beans be soaked? (I’m going to use cannellini/white beans). Thanks!
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