White Bean and Collard Soup

Ingredients:

2 thick hickory-smoked bacon slices
2 cups chopped smoked ham
1 medium onion, finely chopped
5 (16-oz) cans navy beans
1 cup barbecue sauce
1 (6-oz) can tomato paste
1 Tbsp chicken boullion granules
1 tsp of pureed chipotle pepper (soak pepper in 1/2 cup hot water to soften, then puree in spice grinder of blender)
1/2 tsp dried thyme
1/2 tsp freshly ground pepper
3 cups shredded collard greens
Hot Sauce

Instructions:

Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp drippings in Dutch oven. Crumble bacon.

Saute ham and onion in hot drippings 10 minutes or until tender.

Add beans, next 6 ingredients, and 8 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards and cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.

Makes 12 cups.

Adapted from Southern Living.