White Bean and Collard Soup

  • Currently 4/5
Yield 8 or more servings

Time At least 1 1/2 hours

from Mark Bittman

This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.

3 cups any dried white beans, washed, picked over, and soaked if time allows
1 ham bone or 2 or 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)

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.
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.
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.


Member since Sep 2007

More recipes like this one...