Ham and 13-Bean Soup

Ham and 13-Bean Soup

One taste of this soup and you’ll realize that it’s not your run-of-the-mill ham soup. It all starts with a rich base, using the leftover strained broth from these collard greens. You can also use chicken stock entirely, along with your favorite herbs, if you prefer. This recipe also uses Bob’s Red Mill® 13-Bean Mix for added variety. 

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  • 1. In a large pot, saute bacon over medium heat until fat renders and just turning crispy.
  • 2. Add onions and sweat; about 5-7 minutes. Add garlic and cook an additional 30 seconds.
  • 3. Add collard broth, stock, shanks, prepared beans and enough water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1.5 hours (skimming foam if needed). Add potatoes and simmer another 30 minutes, or until soft.
  • 4. Remove ham hocks from the pot. When cool enough to handle, separate the meat from the bones, chop and return the meat to pot, stirring to incorporate. Serve and enjoy.
  • 5. To prepare the beans: Rinse beans and place in a medium saucepan with enough water to cover. Bring to a boil and boil for 5 minutes. Cover, remove from heat and allow to soak for one hour.