Lunch: Simple Southern Ham and Bean Soup

A Southern soup using leftover ham, beans and collard greens.

Ingredients

1 tablespoon olive oil
1 tablespoon butter, plus more for topping
1 small onion, chopped fine
2 cloves garlic, chopped fine
1 1/2 cups leftover diced ham
2 teaspoons fresh thyme
2 (15 oz) cans white beans, drained and rinsed
4 cups low sodium chicken broth, (or homemade)
1 bay leaf
4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)
salt and freshly ground black pepper, to taste

Instructions

In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.

Add a review for Simple Southern Ham and Bean Soup