Source: dLife

Hearty soup with plenty of herbs and vegetables.

Servings

12 oz Pork, ham, honey, smoked, cooked
2 tbsp canola oil
1 large onion , peeled and chopped
2 medium garlic cloves , peeled and crushed
1 tsp oregano leaves
1 tsp ground thyme
2 bay leaves
2 whole cloves
2 medium celery stalks , finely sliced
1 chopped green bell peppers , seeded
0.5 medium head cabbage , shredded
9 cup cold water
7 oz Greens, collard, chopped, fresh , or kale
7 oz Cabbage, mustard, salted
7 oz fresh spinach leaves , shredded
1.5 cup fresh watercress, chopped , 1 bunch
6 scallions , shredded
0.5 cup chopped parsley
0.5 tsp ground allspice
0.25 tsp ground nutmeg
1 pinch ground cayenne (red pepper) (to taste)
1 pinch salt (optional)
1 pinch black pepper

1 Trim fat and rind from ham. Set aside.
2 Dice ham into small pieces.
3 In large pot, heat ham fat and oil over medium. Transfer to deep pan, heat thoroughly until oil begins to sizzle.
4 Stir in ham, onion, garlic, oregano, and thyme. Cook 5 minutes, stirring occasionally.
5 Add bay leaves, cloves, celery, and green pepper. Continue cooking additional 2-3 minutes, stirring constantly.
6 Add cabbage and water. Bring to boil. Redce heat, simmer 5 minutes.
7 Add collard greens and cabbage. Boil for additional 2 minutes,
8 Add spinach, watercress, and scallions. Return to boil, reduce heat to low and simmer 1 minute.
9 Add parsley, allspice, and nutmeg.
10 Add salt, black pepper, and cayenne to taste.
11 Remove ham fat and cloves. Ladle into soup bowls.