White Tepary Bean and Chorizo Soup

Ingredients

Ham Hock, 1 ½, Pound,,
Water, 8, Cups,,
White Tepary Beans, 1, Pound, soaked and drained,white-tepary-bean-stotoah-bavi-16oz,
Spanish Chorizo, 2 - 3, Ounces, Casing Removed and Chopped,
Olive Oil, 1, Tablespoon,,omed-olive-oil,
Onion, 1, Cup, Chopped,
Poblano Pepper, 1, Cup Chopped,,
Young Collard Greens, 5, Cups, Tough Stems Removed and Chopped,
Salt and Pepper to Taste,,,,butchers-10-ground-black-pepper,

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This winter soup is filled with hearty beans, chorizo and collard greens that are simmered until tender in a savory ham infused broth.

Written By Megan Fawn Schlow | Oct 28, 2021

White Tepary Bean and Chorizo Soup

Ham Hock, 1 ½, Pound,,
Water, 8, Cups,,
White Tepary Beans, 1, Pound, soaked and drained,white-tepary-bean-stotoah-bavi-16oz,
Spanish Chorizo, 2 - 3, Ounces, Casing Removed and Chopped,
Olive Oil, 1, Tablespoon,,omed-olive-oil,
Onion, 1, Cup, Chopped,
Poblano Pepper, 1, Cup Chopped,,
Young Collard Greens, 5, Cups, Tough Stems Removed and Chopped,
Salt and Pepper to Taste,,,,butchers-10-ground-black-pepper,

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In a large pot over medium low heat, add the ham hock and 8 cups of water. Simmer for 1 ½ hours. Add the soaked and drained beans, continue to simmer.
In a skillet over medium high heat, add the chorizo and olive oil, cook for 2 minutes to release some of the fat from the chorizo. Add the onions and poblano peppers to the skillet and cook for 4-5 minutes until the vegetables begin to soften.
Add the chorizo, onion and peppers to the beans and ham hock. Cook on a low simmer partially covered for 1 hour until the beans are soft. Add the collard greens and cook for an additional 30-45 minutes until soft and tender. Season to taste salt and pepper, serve and enjoy.