HAM & BEAN SOUP WITH GREENS

 A hearty rib-sticking soup to warm your innards and satisfy your hunger.

INGREDIENTS

• 1 large ham hock

• 4 cans chicken broth

• 2large white onions, finely chopped

• 2celery stalks, finely chopped

• 5garlic cloves, minced

• 1bay leaf

• 1 teaspoon salt

• ½teaspoon black pepper

• 4 cans chicken broth

• Two 14½-ounce cans cooked pinto, red kidney, Great Northern, navy, Cannellini, or a combination of beans

• 7 – 8 cups fresh collard greens, or kale, mustard greens, cut into bite-sized pieces, or One 27 oz can greens, drained.

• ½ tsp or to taste Sriracha sauce

• ¼cup flat-leaf parsley, chopped

• 1teaspoon apple cider vinegar

PREPARATION:

Place ham hock and chicken broth in a large pot.  Cover, and bring to a simmer and let cook for at least 1 1/2 hours. Add onion, celery, garlic and bay leaf, continuing to simmer for at least 30 min.

When meat is tender, cut off the bone and return to pot.  Discard bone and bay leaf.  Add greens, Sriracha, parsley, salt, pepper, and vinegar.  Simmer 15 min. and serve with corn bread.

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By Tika for CHEW WANNA EAT? © 2016