Remember a few months back when I posted the collards recipe? Well since then I’ve become even more obsessed with Southern Food and have made collards like 10 times as part of my “practicing”. It’s great though! Collards freeze so well, I always have a stash of leftovers in my freezer for soups and easy meals!
This soup is one of my current favorites. It’s hearty, flavorful and and deeply comforting. It’s also one of those soups that I can toss together fairly effortlessly since I tend to usually have all the ingredients in my freezer or pantry. It’s also great for tossing leftover things into. I had some extra parmesan cheese rind and some tortellini that I used the first time I made this and I cannot imagine not using those again!
See that big white thing? It’s the rind from some parmesan cheese I used. Never throw that away. Freeze it and add to soup bases. Just remember to fish it out before you serve your soup.
It also freezes really well. Since I do live alone I always have a crapton of leftovers. It’s great though because I ALWAYS have a selection of soup frozen in our deep freezer. If you ever got a cold and need some TLC in the form of soup, call your friendly neighborhood rancher and I’ll take care of you.
White Bean and Collards Soup
1 package of white beans
1 onion, chopped
5 carrots, sliced
2 cloves garlic, minced
1 quart chicken or beef broth (I usually use chicken and it usually has hunks of chicken in it because that’s how I use up my chicken carcasses)
Leftover collards (including the sweet, sweet pot likker)
Salt and pepper to taste
¼ teaspoon thyme
1 bay leaf (remember to fish that sucker out before you serve)
1 package tortellini (optional)
This step adds more flavor!
Soak the beans overnight in water. Rinse and discard any sub-par beans. Saute your onion and carrots in oil until they start to soften. Add garlic and stir. Add beans, leftover collards, broth and spices. Add water to cover all the ingredients if needed. Cover and simmer for one hour. Add tortellini and serve with some good crusty bread.
Bones are a big deal in my household. They are never thrown away, ever! I use them in broths and soups. They add so much flavor and texture it’d be such a waste not to use them. I feel very strongly about food waste. Somewhere, a farmer or rancher worked hard to raise that food on your plate, it’s an insult to everyone involved to flippantly waste it.
So good on a rainy day!
I had a lovely ham bone left over from a ham dinner I had this week. Ham bones are great because there are about 100 delicious soups you can make with them. After much agonizing I decided this bone would be a lovely split pea soup. This is an easy and fairly cheap recipe to make, enjoy!
Ham Bone Split Pea Soup
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 1 large potato, peeled and chopped
- 1 meaty ham bone (Table Mountain Ranch pork is preferred)
- 1 pound split peas
- salt and pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 quart chicken broth
In a large pot, over medium heat, add bone, broth and peas. If the broth doesn’t cover the bone – add water until the bones is covered by liquid.
I love how this soup changes from brothy to thick!
Bring to a boil. Meanwhile add onions to a frying pan and saute until translucent. Add smashed garlic and stir to mix. Add onions, potato, and carrots to your pot. Simmer, stirring occasionally for two hours or until the soup is thick and the peas have no form left. Mix in thyme. Remove bone (you might have to pick some meat off it), any unsavory meat pieces and bay leaves before serving. Add salt and pepper to taste. If you have leftovers you migghhhtt need to add a whisper more water when reheating because this soup does have a tendency to thicken.