White Bean-And-Collard Soup

• 2 thick hickory-smoked bacon slices
• 2 cups chopped smoked ham
• 1 medium onion, finely chopped
• 5 (16-oz.) cans navy beans
• 1 cup barbecue sauce
• 1 (6-oz.) can tomato paste
• 1 tablespoon chicken bouillon granules
• 1 teaspoon ground chipotle chile pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 3 cups shredded collard greens
• Hot sauce

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. Saute 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. Serve with crumbled bacon and hot sauce.

bacon, ham, onion, navy beans, barbecue sauce, tomato paste, chicken bouillon granules, ground chipotle chile pepper, thyme, freshly ground pepper, collard greens, sauce

Taken from www.myrecipes.com/recipe/white-bean-and-collard-soup (may not work)