sweet onion, diced ( about 1/2 cups )
celery ribs, diced
8oz. lean ham steak, diced
14oz. can fat free chicken broth
29oz. can diced tomatoes
package fresh collard greens, washed, trimmed and chopped
16oz. cans pinto beans, rinsed and drained
1Saute diced onion, diced celery, and diced ham in hot vegetable oil in a large dutch oven over medium high heat 8 minutes or until onion is tender.
2Stir in chicken broth, diced tomatoes, and chopped collard greens; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 45 minutes.
3Stir in beans, and simmer, stirring occasionally, 10 minutes or until thoroughly heated.