Southern Lima Bean and Ham Soup with Collard Greens
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried lima beans, rinsed
- 8 ounces diced ham
- 4 cups chopped collard greens
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Add the rinsed lima beans to the slow cooker.
- Layer in the diced ham, chopped collard greens, onion, and garlic.
- Pour the chicken broth over the ingredients and sprinkle in the thyme.
- Season with salt and black pepper, then stir once to combine.
- Cover and cook on low for 8 hours until the beans are soft and the greens have wilted.
- Stir the soup well before ladling into bowls.
Notes
Add the collard greens at the start so they cook down fully and lose any toughness. Taste the broth near the end of cooking and add more salt if the ham was mild. Leftovers thicken as they sit, so stir in a splash of broth when reheating.
Course: Soup
Cuisine: Southern
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Southern
Equipment: Slow Cooker, Knife, Cutting Board