Beans, Greens and Ham Hock Soup

Nothing beats good, old fashioned food. Especially soup and bread. You can get way more involved here if you want and use dried beans, soaked overnight with the water changed several times. Me, I just wanted the soup.

Ingredients:

48 ounces of jarred or canned pre-cooked great northern beans

1 smoked ham hock (the bigger the better)

1 small yellow onion, diced

2 cups chopped frozen collard greens or spinach, thawed

2 Tablespoons tomato paste

Water to cover

Salt and pepper as desired

Directions: Put a Dutch oven on the stovetop and pour in the beans. Add the ham hock, onion, greens and tomato paste. Add enough water to fully cover the ingredients by about 1 inch. Bring to a boil and reduce to a simmer. Cover and let simmer for 3 hours. Remove the ham hock, and pull the meat into shreds. Put the ham hock meat back in the soup and discard the rest of the ham hock. Taste and adjust seasonings. Serve with cornbread.