Ham, Beans & Greens Soup Recipe
A little something we picked up at ‘Miss Mary Bobo’s’ boarding house in Lynchburg Tennessee. This has everything you want in a down home soup recipe, and it’s super easy to prepare.
Ingredients:
1 Pound white beans, soaked overnight.
2 Medium onions diced
1 Pound country ham diced
3 Cloves minced Garlic
1 Bay leaf
4 Cups home made chicken or bird stock
2 handfuls shredded greens - collards, spinach, swiss chard
Method:
Soak your peas using this method or per instructions on the bag.
Drain beans and set aside.
Cook onion in a little oil, just until translucent, then add diced ham and garlic.
Cook for a minute or two - don’t burn the onion or garlic.
Add bay leaf, & chicken stock and cook for 1-1.5 hours over medium low heat. If additional liquid is needed during cooking, you can add more stock or water.
Soup is done when beans are tender.
Just before serving add shredded greens to pot and cook for 5 minutes or less.
For seasoning you can add black pepper or Tabasco. Use salt sparingly as the ham will be heavily salted already.
Special thanks to Miss Mary Bobo’s, Lynne Tolley, and Cooking with Jack.
Ingredients:
1 Pound white beans, soaked overnight.
2 Medium onions diced
1 Pound country ham diced
3 Cloves minced Garlic
1 Bay leaf
4 Cups home made chicken or bird stock
2 handfuls shredded greens - collards, spinach, swiss chard
Method:
Soak your peas using this method or per instructions on the bag.
Drain beans and set aside.
Cook onion in a little oil, just until translucent, then add diced ham and garlic.
Cook for a minute or two - don’t burn the onion or garlic.
Add bay leaf, & chicken stock and cook for 1-1.5 hours over medium low heat. If additional liquid is needed during cooking, you can add more stock or water.
Soup is done when beans are tender.
Just before serving add shredded greens to pot and cook for 5 minutes or less.
For seasoning you can add black pepper or Tabasco. Use salt sparingly as the ham will be heavily salted already.
Special thanks to Miss Mary Bobo’s, Lynne Tolley, and Cooking with Jack.
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Video Transcript - click to open
Hams, Beans and Greens Soup Recipe Video
Hi everybody! Welcome back to Le Gourmet TV. Today, we’re making a soup with ham, beans and collard greens. Greens are some of my favourite things. So, the ingredient list again is pretty simple. We’ve got about a pound of white beans that I’ve allowed to soak overnight. You put them in a big bowl, you cover them with water, a little bit of salt, you let them sit for 12 to 14 hours. So in this case, the soup recipe does take a little bit of planning because you’ve got to do something a day ahead. You could use canned beans if you want. I kind of prefer the dried ones. I think they taste better and they got a better texture.
We also got about a pound of chopped ham. You don’t have to dice it too thin, you don’t have to be too careful with your dice. You just want to get it chopped up. We’ve also got 2 medium onions that I’ve also diced. We’ve got one bay leaf, three cloves of garlic and some homemade chicken stock. After the soup is cooked and just before serving, you add in the shredded collard greens. You could use different types of greens. You could use spinach if you wanted, if that’s available to you, you could use Swiss Chard if that’s available. I usually use Swiss Chard in the summer time because I grow it. In the winter time, collard are fairly easy to come by so I use those as well.
So, let’s get over to the stove and get this cooking. I’ve got this pot in a medium high heat, I got some oil in the bottom. It is up to temperature so we’re going to start off with our onion. You don’t really want to fry the onion. You just want to soften it up and make it translucent. Now that the onion is softened up, we add in our ham and the garlic. In go the beans, the bay leaf and our chicken stock.
Now, with the amount of chicken stock you have, it doesn’t cover everything in the pot, you can supplement it with a little bit of water or you could put in some more chicken stock. So at this point, just stir it altogether, you turn the heat down to medium and you just leave this on a slow simmer for about 1 ½ or 2 hours.
The soup has been simmering for about 1 ½ now and we just about ready to take it to the table. So, the last step is to add the collard greens. So, just put a couple of handfulls in, it doesn’t take much, and they cook down really quickly so that’s why you don’t want to put this in too early.
So, there you have it, ham beans, and greens soup. It’s a really thick soup. It’s more like a stew than a soup almost, and it’s a hearty meal. It doesn’t really take much with that. A little-- a slice of bread or maybe some cheese. So, give this a try and I hope to see you again soon here on Le Gourmet TV.
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