Navy Bean and Collard Soup
Hearty and filling, this soup is a nice change from the usual milder flavored soups of winter. The bacon, ham, and collards bring a pleasant, unexpected bite, supported by the sweetness of navy beans and a vegetable quartet. Stir in a little red wine vinegar, if desired, and sprinkle with Parmesan for even more flavor.
Ingredients
- 2 pounds ham hocks
- 8 cups chicken broth
- 4 cups water
- 8 cups chopped collards, 2 bunches
- 5 (15.5 ounce) cans navy beans or 9 cups cooked navy beans
- 6 slices regular cut bacon, chopped
- 4 carrots, cut into generous 1/2-inch rounds
- 3 stalks celery, medium dice
- 1 medium onion, medium dice
- 2 teaspoons minced fresh garlic
- 1/8 teaspoon red pepper flakes
- salt & pepper, to tatste
- grated Parmesan cheese, optional
- red wine vinegar, optional
Instructions
- In a large stockpot, put the ham hocks, chicken broth and water. Bring to a boil over medium high heat. Cover pot, lower heat to medium low or low; simmer for 1 hour.
- Add the collards and navy beans to the stockpot. Cook for an additional 30 minutes.
- Meanwhile, to a frying pan add the chopped bacon and cook over medium heat until fat has rendered. To the bacon and rendered fat, add carrots, celery, onions, and garlic. Saute over medium heat just until vegetables are crisp tender, about 7 minutes.
- Add vegetable mixture and red pepper flakes to stockpot. Season to taste with salt and pepper. Bring back to simmer and cook for 15 minutes, covered, stirring as needed. Taste and adjust seasonings to personal preference.
- Remove ham hocks to a plate or cutting board. When cool enough to handle, shred meat and stir into soup.
To Serve:
- Fill soup bowls with soup. Pass the grated Parmesan cheese and red wine vinegar, allowing each guest to season their soup as desired.
Notes
The red wine vinegar is optional, but recommended. Add several drops, or desired amount, to each bowl of soup and stir. Sprinkle soup with Parmesan cheese or other tart cheese such as Kerrygold's Dubliner.