Packed with protein and heritage Southern flavor, this three bean soup can warm a chilly evening. With kidney beans, cannellini beans, Sea Island red peas, and ham hock, each bite is hearty but balanced with parmesan, earthy collard greens, and a kick from creole seasoning.
2 tablespoons olive oil
1 medium yellow onion, chopped
3 stalks of celery, chopped
2 large carrots, peeled and chopped
1 teaspoon salt, divided, plus more to taste
3 garlic cloves, peeled and minced
1 tablespoon creole seasoning (such as Tony Chachere’s)
8 cups chicken broth
1 cup dried Sea Island red peas, soaked in water overnight, then drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (12-ounce) smoked ham hock
1 (3-inch long) parmesan rind, plus grated parmesan for serving
4 cups packed chopped collard greens
½ teaspoon apple cider vinegar
- Heat olive oil in a large dutch oven over medium-high heat until shimmering. Add onion, celery, carrot, and ½ teaspoon salt and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add garlic and creole seasoning and cook about 1 minute more, stirring constantly, until garlic is fragrant.
- Add chicken broth, peas, kidney beans, cannellini beans, ham hock, parmesan rind, and remaining ½ teaspoon salt and bring to a boil over high heat, skimming any foam off the surface. Reduce to a simmer and add collards, stirring to wilt. Cook, covered, on medium-low, until peas are tender, about 45 minutes to 1 hour.
- Once peas are tender, remove ham hock and parmesan rind, let cool slightly, then pull tender meat from ham and roughly chop and discard parmesan rind. Return chopped ham to dutch oven, add apple cider vinegar, and season with salt to taste. Serve with grated parmesan.
Recipe ByAli Ramee