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The New York Times
Ham and Bean Soup With Collard Greens
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.
860
613
207
1 hr
TOTAL TIME
799
CALORIES
$2.03
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
2 whole jalapeño peppers
finely chopped
4 1/2 cups pinto beans
cooked
6 cups ham stock
hot sauce
2 tsp kosher salt
more to taste
1/2 lbs cooked ham
diced
2 large white onion
finely chopped
1 tsp apple cider vinegar
1/2 tsp black pepper
1 bunch collard greens
leaves only, thinly sliced
sour cream
1 whole green bell pepper
finely chopped
4 cloves garlic
minced
4 tbsp extra-virgin olive oil
2 stalks celery
finely chopped
1/4 cup fresh parsley
chopped
1 whole dried bay leaf
Directions
10 STEPS
View Directions on The New York Times
Health Info
Macros
111g
CARBS
18g
FAT
46g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Amazing Ham and Bean Soup Recipe
Frequently Asked Questions
What is Ham and Bean Soup?
What ingredients do I need to make Ham and Bean Soup?
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What cooking techniques are used for Ham and Bean Soup?
Can I make any substitutions based on personal taste or dietary preferences?
How can I adjust the consistency or texture of the soup?
What are common mistakes to avoid when making Ham and Bean Soup?
How should I store leftover Ham and Bean Soup?
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