Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
2 tablespoons oil
¼ cup yellow onion	Washed, peeled and chopped
2 garlic cloves	Washed, peeled and minced.
½ cup . carrots	Washed, peeled and chopped
6 cups low-sodium low-fat chicken broth
1 (14 oz. ) cans low-sodium kidney beans	Rinsed and drained
½ lb. lean ham, diced
¼  teaspoon fresh ground black pepper
1 (14 oz. ) can low-sodium stewed tomatoes
2 cups  of collard greens	Washed, trimmed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat a large pot over medium heat, and add olive oil.
2	Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender.
3	Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
4	Add chicken broth, kidney beans, ham, and freshly ground black pepper; and bring to a boil.
5	While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
6	Add collard greens
7	Reduce heat, cover, and simmer for about 15 minutes.	Cook until internal temperature reaches 135°F.