White Bean-and-Collard Soup

Ingredients

• 2 slices hickory-smoked bacon thick
• 1 cup barbecue sauce 
• 80 oz navy beans canned
• 1 tablespoon chicken soup base 
• 3 cups collard greens shredded
• 0.5 teaspoon thyme leaves dried
• 1 teaspoon chipotle chili powder 
• 4 servings hot sauce 
• 1 medium onion finely chopped
• 0.5 teaspoon pepper freshly ground
• 2 cups ham smoked chopped
• 6 oz tomato paste canned

Equipment

• paper towels
• dutch oven

Directions

1. 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.
2. Saut ham and onion in hot drippings 10 minutes or until tender.
3. 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; cook 10 minutes or until tender.
4. Serve with crumbled bacon and hot sauce.