Paula Dean Bean and Ham Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 tablespoon butter, plus more for topping 1 small onion, chopped fine2 garlic cloves, chopped fine 1 1/2 cups leftover ham, diced 2 teaspoons fresh thyme leaves 2 (15-ounce) cans white beans, drained and rinsed4 cups low sodium chicken broth (or homemade) 1 bay leaf4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)Kosher salt and freshly ground pepper
n 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.
Number of Servings: 8
Recipe submitted by SparkPeople user TWINKIEMOMSF.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user TWINKIEMOMSF.
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 7.4 g
- Cholesterol: 32.6 mg
- Sodium: 1,116.4 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.2 g
- Protein: 12.2 g
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