10/17/2014
I am taking a break, between bowls, to post the soup that I am having right now. I just told my husband this stuff is so good it makes you want to slap your Mama (an old Southern saying). When I woke up this morning and saw the cold drizzly rain outside I knew it would be a good day for soup. I started going through my old recipe files and ran across this one and remembered how good it was. After finding a bag of collards in the freezer I was as happy as a pig in mud...it was time to make some soup.
Collard Green Soup
4 strips of bacon, chopped
1 onion, chopped
1 carrot, peeled and chopped
12 oz. frozen collard greens (no need to thaw)
5 C. chicken stock
1 smoked ham shank
15.5 oz. can cannelloni beans, drained
1/4 tsp. black pepper
4-5 dashes hot sauce
In a dutch oven, cook the bacon over medium high heat until it begins to crisp up. Add in the onion and carrot, cook for 5 minutes. Add in the collards, stock and ham shank. Cover and cook over med. low heat for 1 hour. Remove ham shank, let cool a little and then pull the meat off the bone. Return the meat to the pot. Add the drained beans, pepper and hot sauce. Cook for another minute or two to warm the beans. Serve with hot buttered cornbread. NOTE: This soup will freeze very well.
