In a Dutch oven or soup pot, heat olive oil to medium. Add onion, carrot and celery. Sauté 3-4 minutes or until soft. Stir in cubed ham, garlic, salt, oregano, thyme, pepper and red pepper flakes.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...

Paprika-pinto bean soup with collard greens . Start to ... quartered lengthwise and cut into ½-inch pieces ¼ cup tomato paste 2 tablespoons sweet paprika Two 15½-ounce cans pinto beans OR pink ...

Paprika-Pinto Bean Soup with Collard Greens Start to finish: 50 minutes. This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens.

This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...

Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans. In ...

This soup was loosely inspired by Portuguese feijoada. That's a rustic stew of beans, cabbage, sausage and multiple cuts of pork. Tomato paste is browned early in the cooking process ...

Paprika-Pinto Bean Soup With Collard Greens. ... (15 1/2-ounce) cans pinto beans OR pink beans, rinsed and drained. 1 bunch collard greens OR lacinato kale, stemmed, leaves chopped.