Over the past weekend, we got a 10lb ham… we divided the ham into small portions for later meals and we decided to use the ham bone (instead of just throwing it away). I got my crock-pot to good use and threw in a few veggies, spices and ham bone and covered with water. It cooked for 12 hours on the lowest setting.
In the end, it became a fragrant, well spiced and thick broth… very well pleased with the results!
I got some collard greens and a can of white beans and added some pastina… It turned out as a hearty chunky “poor man” soup (like my Great Grandma used to call). It is perfect for cold days (as winter is upon us) and some bread to soak up that broth…
White Bean and Collard Greens Soup with Ham Bone Stock
Makes 8 to 10 servings
- 1 bunch of collard greens
- 1 can of pre-cooked white beans
- 2 cloves of garlic
- 1/2 cup of pastina (or other small size pasta)
- 1 small turnip
- Ham bone stock (vegetable or chicken stock as an alternative)
- 1 table-spoon of Olive Oil
- salt and pepper to taste
- Add the olive oil to a Dutch Oven pot and let it warm up at lower temperature
- Peel and chop the garlic in small size and add it to the Dutch Oven and let it brown
- Open and drained the can of beans and add to the pot and mix
- Let the beans cook with the garlic for a few minutes
- Wash well and cut the collard greens into strips of 1/4 to 1/2 inch (I like the greens cut thinly)
- Add the cut greens to the pot and mix
- Wash, peel and cut into small pieces the turnip and add it to the pot
- Add 4 cups of Ham bone broth (Add more if you like a more broth type)
- Cover and let it cook for 20 to 30 minutes until the collard greens are done
- Taste and correct flavors with salt and pepper if needed.
- Serve hot with some break or toast! Enjoy!