Collard Green Soup with Ham and Beans Prep Time Cook Time 5 mins 25 mins
Servings 6 to 8
Ingredients 1 tablespoon olive oil 1 large onion, diced 2 to 3 cups chopped, smoked ham 3 cloves garlic, minced 2 (32-ounce) containers chicken bone broth 2 (16-ounce) bags frozen chopped collard greens 2 (15.5-ounce) cans navy beans, drained and rinsed 2 (14.5-ounce) cans diced tomatoes Salt Pepper
Instructions Heat oil in a large stock pot or Dutch oven on medium-high heat. Add onion and ham and cook until onion is translucent, about 5 minutes. Add garlic and cook about 1 minute. Add broth and collard greens, bring to a boil, then reduce to a simmer. Stir in beans and tomatoes. Add salt and pepper to taste. Cover and cook 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.
’ve been a fan of the recipe section of Imost Neighbors magazine for years, looking forward to the monthly recipe
column. I treasure the opportunity to build community with wonderful home cooks from around the state by bringing their recipes into my own kitchen. With that in mind, I’m so excited to share that, beginning with this issue, I’ll be sharing one recipe each month from a cook who was featured in a past issue of Neighbors. This month’s recipe is sure to be a crowd pleaser, and it’s easy on the cook, too! Nora Kelley raised her kids on the family farm in Coosa County — so you know when she shares a recipe, it’s going to be hearty and delicious. This month, I’m sharing her Quick Chili
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recipe, which was featured in the August 1998 issue. As we continue with the cooler months, I’m continuing with more pots of comfort! My Collard Green Soup with Ham and Beans has all the slow-cooked flavor of Grandma’s kitchen but can be ready in less than 30 minutes with the help of a few key ingredients. Last but not least is the recipe perfect for cozy days, quick weeknight suppers and those times when a loved one needs a little extra TLC — Quick and Flavorful Chicken Noodle Soup. Now I have to tell you, I’m normally not a fan of chicken soups that haven’t simmered all day to develop that rich, full-bodied flavor, so you know my recipe has a few
tricks included to make sure none of that richness is sacrificed in this shortcut. In these hectic times we live in, I firmly believe one of the most important parts of our day comes at the end when we step back from the world and take the time to sit down and share a meal with our loved ones. These moments around the dinner table strengthen the relationships that guide us through life and fill our hearts with abiding joy in the years to come. You know, over time, each family tends to develop their own language with one another. In my house, another way to say “I love you” is, “Come on, y’all. Supper’s ready.” Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com. alfafarmers.org
