White Bean and Collard Soup

1. 1

   Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat.

2. 2

   Add the ham bone, stock and onions.

3. 3

   Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially.

4. 4

   Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.

5. 5

   Turn off the heat; remove the bone from the pot and let cool slightly.

6. 6

   Take all the meat off the bone, chop it, and set it aside.

7. 7

   Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.

8. 8

   Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes.

9. 9

   Taste, adjust the seasonings, and serve.

* Per serving · 4 servings · Values may vary.

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