Ham and Bean Soup With Collard Greens

Name: Ham and Bean Soup With Collard Greens
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: american, southern
Ingredients: 4 tablespoons extra-virgin olive oil or bacon fat; 1/2 pound diced cooked ham (about 2 cups); 2 large white onions, finely chopped; 2 celery stalks, finely chopped; 2 jalapeño peppers, finely chopped; 1 green bell pepper, finely chopped; 1 bay leaf; 2 teaspoons kosher salt, more to taste; 1/2 teaspoon black pepper; 4 garlic cloves, minced; 6 cups ham stock or chicken stock; 4 1/2 cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans; 1 large bunch collard greens, leaves only, thinly sliced (8 cups); 1/4 cup flat-leaf parsley, chopped; 1 teaspoon apple cider vinegar; Hot sauce (optional); Sour cream or whole milk Greek yogurt (optional)

By Melissa Clark

Updated Dec. 8, 2022

Ham and Bean Soup With Collard Greens — Andrew Scrivani for The New York Times

Total Time: 1 hour
Rating: 5(1,092)
Comments: Read comments

If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.

Featured in: Cooking Beans at Home, Leaving the Can Behind

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Ingredients

Yield:6 to 8 servings

4tablespoons extra-virgin olive oil or bacon fat
½pound diced cooked ham (about 2 cups)
2large white onions, finely chopped
2celery stalks, finely chopped
2jalapeño peppers, finely chopped
1green bell pepper, finely chopped
1bay leaf
2teaspoons kosher salt, more to taste
½teaspoon black pepper
4garlic cloves, minced
6cups ham stock or chicken stock
4½cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
1large bunch collard greens, leaves only, thinly sliced (8 cups)
¼cup flat-leaf parsley, chopped
1teaspoon apple cider vinegar
Hot sauce (optional)
Sour cream or whole milk Greek yogurt (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
Step 2
Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
Step 3
Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

Ratings

5 out of 5

1,092 user ratings

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Comments

Joannah7 years ago

Very Delicious, better the 2nd and third day. I used Kale and spinach, had one red pepper and one jalapeno. Used white navy beans. I will definitely cook this again.

Lynn6 years ago

Blended a can of the white beans with the fresh parsley to make a paste and combined in with the soup to give the broth a little more body then added two cans of unblended beans in addition. I think this improved the texture of the soup a lot. Ladled over a scoop of cooked barley with crusty buttered bread on the side! Excellent!

Karen7 years ago

Made this this morning, because I just happened to have all the ingredients to use up. What a find! Used canellini and kidney beans, 1.5 very large jalapeno (left half the seeds in) and 1 jumbo white onion.

Since I also had a smidge of sour cream to use up, I added that to my bowl with the hot sauce. The SC gives the soup a "floor" - it isn't needed, but it's a nice variation.

I agree that this would also be good with some rice or other grain.

Bottom line: a keeper.