Ham, White Bean, and Collard Greens Soup
Hot Baked Cornbread
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 1 (32-oz) carton chicken broth
- 3 cups chopped collard greens
- 2 carrots, sliced
- ½ lb sweet potato, peeled and cut into 1-inch pieces
- ½ cup chopped onion
- 1 (8-oz) pkg chopped ham
- 1 tsp dried crushed rosemary
- ½ tsp salt
- ¼ tsp crushed red pepper
- 1 Tbsp white vinegar
- Combine beans, broth, collard greens, carrots, potato, onion, ham, rosemary, salt, and red pepper in a 4-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours. Stir in vinegar; cover and cook 10 minutes.
- 1 (8-oz) pkg buttermilk cornbread mix
- Prepare and bake cornbread according to package directions.
