Tuesday, January 20, 2009

Greens and Beans Soup with Skillet Cornbread



Cold weather, no problem.  Drag out your soup pot and get the good stuff simmering.  You could add or subtract ingredients and personalize this recipe to make it your own.  A wedge of cornbread goes great with this soup, but a crusty baguette would work too.  Winter comfort in a bowl.
                                                  Greens and Beans Soup
2  slices bacon
2  pounds smoked ham hocks
10  cups water
2  large russet potatoes, cubed
1  large yellow onion, diced
1  pound collard greens (or Kale, or turnip greens)  washed, stems removed, coarsely chopped
3  15 oz cans cannelini beans, drained and rinsed
3  small turnips diced (optional)

Place your soup pot over medium-high heat.  Cook the bacon, add the ham hocks and cover with water, about 10 cups.  Bring to a boil, cover and reduce heat to medium and simmer for 1 hour.
Remove ham hocks from broth and discard bones and fat and skin.  Cut the ham into small pieces and return to the pot.
Raise heat to medium-high.  Add potatoes, onions, and turnips if using.  Simmer for 20 minutes.
Add the greens and beans to the pot and simmer for an additional 20 minutes.

Serves 8
Freezes well
Leftovers are great
We like cornbread with this soup



3 comments:

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  2. mmmm. i may try this in the pressure cooker too to speed up that ham-hock cooking.

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