Martin Luther Kings Pinto Beans And Collards Soup
Created by dienia b on January 15, 2024
- Servings: 12
- Prep Time: 1d
- Cook Time: 2h
- Recipe #42150
Ingredients
- 1 pound dried pinto beans
- 12 cups chicken stock
- 1/4 cup butter
- 2 pounds smoked ham hocks (3)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 pound collard greens (1 bunch )
- 1 tablespoon salt (to taste)
- 1 teaspoon pepper
- 1 tablespoon garlic, minced
- 1/2 teaspoon dried thyme (to taste)
How to Make
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Step 1: Soak beans overnight in cold water, twice as much water as beans.
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Step 2: Drain.
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Step 3: In large stockpot, sweat diced vegetables in butter until tender.
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Step 4: Add garlic, drained beans, 3 ham hocks, chopped, washed collards, stock and simmer for 1 1/2 hours.
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Step 5: Adding water if needed.
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Step 6: Stir occasionally.
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Step 7: Remove ham hocks and reserve.
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Step 8: Add seasoning to taste and thyme (it called for a tablespoon) and allow to simmer for 15 minutes more while picking meat off bones.
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Step 9: Add meat back to soup and adjust seasoning.
Nutritional Facts
- Serving Size: 1 (400.4 g)
- Calories 269.1
- Total Fat - 13.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 57.4 mg
- Sodium - 1950.7 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2 g
- Sugars - 6.2 g
- Protein - 21.1 g
- Calcium - 43.6 mg
- Iron - 1.9 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.8 mg