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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
Ham and Bean Soup With Collard Greens
Ingredients
17 INGREDIENTS
6 SERVINGS
Pinto Beans
4 1/2 cups pinto beans
cooked
Ham Stock
6 cups ham stock
Hot Sauce
hot sauce
Kosher Salt
2 tsp kosher salt
more to taste
Cooked Ham
1/2 lbs cooked ham
diced
Dried Bay Leaf
1 whole dried bay leaf
White Onion
2 large white onion
finely chopped
Apple Cider Vinegar
1 tsp apple cider vinegar
Jalapeño Peppers
2 whole jalapeño peppers
finely chopped
Celery
2 stalks celery
finely chopped
Collard Greens
1 bunch collard greens
leaves only, thinly sliced
Sour Cream
sour cream
Green Bell Pepper
1 whole green bell pepper
finely chopped
Black Pepper
1/2 tsp black pepper
Garlic
4 cloves garlic
minced
Extra-virgin Olive Oil
4 tbsp extra-virgin olive oil
Fresh Parsley
1/4 cup fresh parsley
chopped
Directions
10 STEPS
View Directions on The New York Times
Health Info
Macros
111g
CARBS
18g
FAT
46g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What is Ham and Bean Soup?
What ingredients do I need to make Ham and Bean Soup?
How do I prepare the ingredients?
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?