Pioneer Woman Ham And Collard Soup Recipes

HAM AND BEAN SOUP WITH COLLARD GREENS

Ham and Bean Soup With Collard Greens image

If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

4 tablespoons extra-virgin olive oil or bacon fat
1/2 pound diced cooked ham (about 2 cups)
2 large white onions, finely chopped
2 celery stalks, finely chopped
2 jalapeño peppers, finely chopped
1 green bell pepper, finely chopped
1 bay leaf
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
4 garlic cloves, minced
6 cups ham stock or chicken stock
4 1/2 cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
1 large bunch collard greens, leaves only, thinly sliced (8 cups)
1/4 cup flat-leaf parsley, chopped
1 teaspoon apple cider vinegar
Hot sauce (optional)
Sour cream or whole milk Greek yogurt (optional)

Steps:

In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1051 milligrams, Sugar 9 grams

COLLARD GREENS AND BEAN SOUP

Collard Greens and Bean Soup image

Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.

Provided by Ashley Holman

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

1 (1 pound) package smoked sausage, sliced
4 cups low-sodium chicken broth
2 pounds frozen chopped collard greens
2 (15.8 ounce) cans great Northern beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
2 dashes hot sauce, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g

HAM AND COLLARD SOUP

Ham and Collard Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

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.

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