White Bean and Collard Green Soup

This White Bean and Collard Green Soup is a flavorful and satisfying dish that combines smoky, hammy flavors with the richness of white beans. It’s a comforting soup that can be made with different types of white beans and is perfect for cooler days. Consider using roasted stock to enhance the depth of flavor even more. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.

MAKES: 8 or more servings

TIME: At least 11/2 hours

INGREDIENTS:

• 3 cups dried white beans, washed, picked over, and soaked if time allows
• 1 ham bone or 2-3 smoked ham hocks
• 12 cups chicken, beef, or vegetable stock (or water)
• 2 medium onions, chopped
• Salt and freshly ground black pepper
• 1 1/2 pounds collard greens or kale, thick stems removed, washed, and chopped
• 2 tablespoons chopped garlic (optional)

INSTRUCTIONS:

1. If you soaked the beans, drain them. In a large, deep pot over medium-high heat, add the beans, ham bone, stock (or water), and chopped onions. Bring to a boil, then reduce the heat to a steady simmer. Partially cover the pot and cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, for at least 1 hour. Add more liquid as necessary to maintain a soupy consistency.
2. Turn off the heat and let the soup cool slightly. Remove the ham bone from the pot and set it aside to cool further. Take all the meat off the bone, chop it, and set it aside. Mash or purée the beans using a blender or immersion blender until desired consistency. Return the mashed beans to the pot along with the chopped ham. Reheat the soup over medium heat until it’s almost boiling.
3. Add the collard greens (or kale) to the pot, along with the chopped garlic if you’re using it. Cook until the greens are tender, approximately 10 minutes.
4. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy the smoky and rich flavors of the White Bean and Collard Green Soup.

TIPS FOR WHITE BEANS AND COLLARD SOUP:

• Soak the beans: If time allows, soak the dried white beans overnight or for a few hours before cooking. This can help reduce cooking time and improve the texture of the beans. However, if you’re short on time, you can still cook the beans without soaking.
• Use different types of white beans: In addition to the recommended white beans, you can also use split peas, black-eyed peas, pinto beans, or black beans to create variations of this soup.
• Enhance the stock flavor: For a richer flavor, consider using roasted stock instead of regular stock. It will add a deeper and more complex taste to the soup. Check out the recipe for roasted stock in the book.
• Substitute collard greens with mushrooms: If you prefer a vegetarian version or want to switch up the flavors, omit the ham and replace the collard greens with trimmed and sliced mushrooms. This variation will offer a different texture and earthy taste to the soup.
• Adjust the consistency: If you prefer a thicker soup, you can mash or purée more beans to create a creamier texture. Conversely, if you prefer a more brothy soup, add additional stock or water.
• Serve with crusty bread: This soup pairs well with crusty bread or rolls. Consider serving it with a side of warm bread for a complete and satisfying meal.

By following these tips, you can prepare a delicious and hearty White Bean and Collard Green Soup that will warm you up on any chilly day. Enjoy the comforting flavors and nourishing qualities of this classic soup!