Ham And Collard Soup

• 1 medium onion, chopped
• 2 medium carrots, sliced diagonally
• 3 medium potatoes, cubed
• 1 large stalk celery, chopped
• 1 large tomato, chopped
• 2 beef bouillon cubes
• 3 to 4 c. water
• 1 large bunch collard greens (about 1 lb.), washed, stems removed, rolled lengthwise and cut across into strips
• 1 bay leaf
• black pepper to taste
• 1/2 c. canned red kidney beans
• 1/2 c. canned white kidney (cannellini) beans
• 2 to 4 oz. cubed cooked turkey ham (95% or more fat-free)
• 1 tsp. liquid smoke
• 1 Tbsp. freshly squeezed lime juice

1. Chop all the vegetables and slice the greens.
2. Combine the first 10 ingredients in a large soup pot; simmer for about 20 to 30 minutes, until all the vegetables are tender.
3. Add the beans, turkey ham, liquid smoke and lime juice; heat thoroughly.
4. Serve with pumpernickel bread spread with apple butter or applesauce. Serves 4.

onion, carrots, potatoes, stalk celery, tomato, water, collard greens, bay leaf, black pepper, beans, white kidney, ham, liquid smoke, freshly squeezed lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414567 (may not work)