1 pound lean ham
1 pound collard greens
1 pound prosciutto, chopped
1/2 cup chopped onion
1 green bell pepper, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/4 cup chopped fresh thyme
1 teaspoon dried sage
1/4 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dried sage
1/3 cup water
1 small onion, sliced
In a large stockpot or Dutch oven, heat the water to boiling and add the ham and vegetables. Reduce heat to low and simmer for 3 to 4 minutes or until meat is tender.
Stir in the vegetables and ham. Cover and simmer for 1 hour.
Meanwhile, bring the water to a boil in a large saucepan, and add the onion, sage, thyme, sage, basil, rosemary and water. Bring to a boil, reduce heat to low and simmer about 15 minutes, stirring occasionally. Cover tightly and simmer until vegetables are tender.
Stir the cauliflower, celery, onion, green pepper and parsley into the soup mixture.
Transfer to a large serving bowl. Spoon remaining soup mixture into the pan with the ham and vegetables. Serve at room temperature.