Ham And Greens Soup With Tomatoes Recipe
This Ham And Greens Soup With Tomatoes recipe will entice any eater fussy or easy. I prepare this yum Ham And Greens Soup With Tomatoes as a Side Dish every month or even more often. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Ham And Greens Soup With Tomatoes recipe?
Ingredients
1 tablespoon vegetable oil
1 large yellow onion, finely chopped
3 green onions, including tops, thinly sliced
3 cloves garlic, slivered
8 ounces mushrooms, thickly sliced
1 large yam or sweet potato, peeled and cut into 1 -inch cubes
6 plum tomatoes, cored and chopped
1 1/2 poundscollardgreens, thick stems removed, leaves shredded or 2 packages (10 ounces each) frozen collard greens
1 small smoked ham hock (8 ounces)
9 cups water 3/4 teaspoon salt, or to taste
1/2 teaspoon dried savory, crumbled
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons red wine vinegar
Directions
1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the yellow onion, green onions, and garlic and cook, stirring occasionally, for 5 minutes or until the onions have softened.
Add the mushrooms and cook 2 minutes longer.
Stir in the yam, tomatoes, and collard greens and cook 2 minutes more.
2 Add the ham hock, water, salt, savory, and red pepper and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes or until the yam and greens are tender.
Remove the ham hock and, if desired, dice the meat and return it to the pot; discard the fat.
Skim any fat from the surface of the soup; stir in the vinegar.
Add the yellow onion, green onions, and garlic and cook, stirring occasionally, for 5 minutes or until the onions have softened.
Add the mushrooms and cook 2 minutes longer.
Stir in the yam, tomatoes, and collard greens and cook 2 minutes more.
2 Add the ham hock, water, salt, savory, and red pepper and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes or until the yam and greens are tender.
Remove the ham hock and, if desired, dice the meat and return it to the pot; discard the fat.
Skim any fat from the surface of the soup; stir in the vinegar.
