Beans and Greens Soup

beans and greens

Over the next month, be sure to check back in for guest recipe posts from author/ photographer/ cook Lana Stuart of the “Never Enough Thyme” food blog. She will put her own southern twist on some delicious Hurst’s HamBeens® recipes. This week, Lana used our Great Northern beans with ham flavor and paired them with fresh turnip greens and diced ham. It’s a perfect dish for these cold, wet, winter days. Enjoy!

Beans and Greens Soup

More of Lana’s recipes can be found @ http://www.lanascooking.com/

Prep Time: 10 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 25 minutes

Nutritious, warm, thrifty, and delicious! Perfect winter soup using economical dried beans and turnip greens.

Ingredients

  • 1 20 oz. package HamBeens Great Northern beans with ham flavor
  • 1/2 large red onion, diced
  • 2 stalks celery, diced
  • 1 garlic clove, minced
  • 1 tblsp. herbes de Provence
  • 1/2 tsp. black pepper
  • 8 oz. diced ham
  • 1 lb. cleaned, sliced turnip greens
  • 1/4 tsp. red pepper flakes
  • 1 tblsp. kosher salt
  • Diced fresh tomato, for garnish
  • Diced green onion, for garnish

Instructions

  1. Place the beans in a large soup pot or Dutch oven. Set the ham flavor packet aside to use later in the recipe. Add water to a level 2” above the top of the beans. Bring beans to a rolling boil over high heat. Remove from the heat and let sit for one hour. Do not drain.
  2. Place the beans and water back over high heat. Add the red onion, celery, garlic, herbs, pepper, ham, turnip greens, and red pepper to the pot and bring to a boil. Cover the pot and reduce the heat so that the soup remains at a steady simmer, not too low, and cook for an additional hour or until the beans are tender. Add the salt and ham flavor packet near the end of the cooking time.
  3. Ladle into individual serving bowls. Top each serving with diced fresh tomato and green onion.

Notes

Turnip greens are very mild in flavor when used in a soup like this. For a more robust taste, consider using collard greens or kale.

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