This Beans & Greens soup with Ham is a great meal to prepare in bulk and enjoy as the weather cools. The soup features pinto beans, collard greens, and mustard greens, turnip greens all filled with flavor from the ham bone.
Makes 7 - 2 cup servings
Prep Time: Overnight bean soak 8 hours + 15 minute prep.
Cook Time: 5 hours (can be completed stove top or crock pot)
1 Bag Pinto beans
1 large onion, chopped
1 Ham Bone
1 Bay leaf
2-3 tsp. salt
1 tsp pepper (or to taste)
8 oz Bag Combo Greens (collard, mustard, and turnip) or any combo of these greens per your preference
10 cups water
Soak beans overnight or with quick soak method. Before each method sort and rinse beans. For the quick soak: Boil ~ 8-10 cups of water then add beans. Allow beans to boil for ~ 2 minutes. Remove from heat and let soak for 1 hour. Drain beans and rinse under fresh water. For overnight method: Add the beans to ~8-10 cups of water and allow to soak overnight. In the morning drain water and rinse beans. Soaked beans are now ready to be prepared*
In a large pot add soaked beans, ham bone, onions, bay leaf, salt, pepper, and water. Bring to boil then reduce heat to low and allow to cook stirring periodically. Cook the soup on a low heat for 4 hours before adding the greens for the last hour of cooking. The soup is done once it cooks for a total 5 hours. When the soup is complete remove the ham bone. Allow to cool then remove the excess meat from the bone and add to the soup.
If freezing, separate into single serve portions to cool quicker. Once cooled seal in air tight containers or freezer bags, date, label, and place in freezer.
* Short on time the recipe also works perfect in a crock pot*