45 minutes
Embark on a comforting culinary journey with this Southern Ham & Navy Bean Soup, accompanied by the delightful crunch of Spicy Cornbread Croutons. The simplicity of this dish is matched only by its rich flavors and hearty textures.
Unsalted Butter, melted
tablespoons
teaspoons
Cornbread, cut into ¾-inch cubes
0 oz
tablespoons
Small Onion, finely diced
each
Garlic Clove, minced
each
Celery Stalk, diced
each
Slab Ham, cut into 1-inch cubes
0 lb
Canned Navy Beans, drained and rinsed
0 oz
Bell Pepper, diced
each
Collard Greens, sliced
cups
tablespoons
teaspoons
to taste
1. Bake Spicy Cornbread Croutons
Preheat your oven to 300°F. In a small bowl, combine the melted butter with the hot sauce, ensuring they are well mixed. Brush this mixture over the cornbread cubes, coating them evenly. Arrange the cubes on a rack set over a half sheet pan. Bake for about 30 minutes until golden and crunchy.
2. Start the Soup Base
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced celery, and allow them to sweat for 10 to 15 minutes, until the onions are translucent and fragrant.
3. Simmer the Soup
Pour enough water to cover the ingredients, then add the cubed ham, navy beans, red bell pepper, and collard greens. Stir in the paprika, kosher salt, and a dash of freshly ground black pepper. Let the soup simmer gently for 15 to 20 minutes, until it reaches a desirable thickness and the vegetables are tender.
4. Serve the Soup
Ladle the soup into bowls and top each serving with a generous handful of the spicy cornbread croutons. Drizzle a bit more hot sauce over the top if desired.
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