Ham and Bean Soup With Collard Greens Recipe (2024)

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.

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!

I used swiss chard with the stems, chicken stock (I would use about 3 cups less) ,kidney beans and extra garlic. It would be good with a rice or another grain. It was hearty and delicious.

Right? They look like limas or coronas. I am cleaning up a few from my dried bean inventory and cooking this up with talasanos and cannellinis. Beans and collards are a match made in heaven. Can't imagine leaving out the collards.

Usually follow the recipe closely the first time but in this case I used a high quality ham hock (instead of the ham) which I cooked with about 3/4ths pounds baby lima beans - then proceeded with the recipe as directed. It was excellent. The greens are essential. Did not serve with sour cream or yogurt. The chopped parsley is lost and unnecessary. Served with pumpkin corn bread.

Ok Southerner here, I love the ingredients of this recipe, beans & collards match, however…30 mins to cook greens? Only if pressure. For us, I save bones and roast from pork/chicken, then cook for 50 mins in crock pot under pressure gives u good gelatiny stuff. Do this night ahead, set & forget to cool. Then in am, strain out bones, throw in collards and I like to use white wine to help the broth, sometimes parm rind, but then cook on slow cook til dinner. Leftovers top w corn pudding and bake!

Recipe calls for brown, red or pink beans but the photo clearly shows white beans.

This is a hearty, comforting, delicious soup. I used chicken stock and olive oil, but it was a bit on the salty side. I'd cut the amount of added salt next time because the ham adds a lot of its own. Used collards from my garden and ate it all week.

This soup is delicious and made even more so withthe addition of Edna Lewis’ cormeal dumplings. Recipe is undoubtedly on-line but is also foundon page 179 of her wonderful cookbook “The Gift of Southern Cooking”, written with Scott Peaco*ck, also a southern chef.

Made this today and the recipe worked wonderfully. I only have two suggestions: if you don’t have a hambone for stock, a jarred ham base works very well instead of chicken broth. And the perfect accompaniment to this soup is fresh cornbread. I made some in my cast iron skillet during the last 30 minutes of the soup simmering. Crumbled into the soup bowl—perfection!

Believe it or not, I make this vegan! I eliminate the ham and use vegetable broth and/or a miso based ramen broth. It’s still hearty and packed with flavor. Chard is a good substitute for collards. I also soak dry beans instead of canned for better depth of flavor! A keeper.

I followed the recipe except: I used two jalapenos but removed the seeds from one of them. The soup was wonderful, with just the right amount of heat for me and lovely tangy broth. I didn't use yogurt or sour cream--that, I think, would have dramatically changed the flavor of the soup.

I used carnitas instead of ham, because that's what I had, and added a half of a poblano to the other peppers, because it was in the fridge, but otherwise followed the recipe. So delicious!Didn't need the sour cream/yogurt, but perhaps I'll try it when I make it again.

Since this was my first time making this soup, I followed the recipe closely, with the minor modification to season the ham with some pepper and a few generous shakes of cayenne, to impart heat for later. Served over rice. Absolutely delicious! Love the tip about pureeing an additional can of beans to give the soup a little more body, will try that next time… as there definitely will be a next time, and likely soon!

This is a very delicious and warming soup, perfect for New Years. Made as written (except used a red bell pepper instead of green and dried parsley instead of fresh) and halved the recipe, which makes 2 generous dinner servings or 4 small appetizer servings. Definitely don’t skip the vinegar and hot sauce steps at the end, for me they were essential. Will make this again!

Made with frozen collards and pink beans, everything else per recipe. Delicious! will definitely make again.

Took bone from Christmas ham and made ham stock (bone, onion, carrots, celery, bay leaf simmered in water to cover for 4 hours). Then made recipe leaving out parsley and adding 2 small carrots. Drained most of water from canned pintos and included seeds with jalapeños. Simmered almost 2 hours as that's what Southerns do with collards. Absolutely delicious. Comfort food at its healthiest.

Added 1 cup dry vermouth & 2 more cups of broth for what we were looking for...and did NOT add more salt to 2 cups of ham! Also added a tablespoon of chipotle chili paste and a good squeeze of lime really rounds it out. Will make this whenever ham is in the kitchen, so good.

Loved this recipe... Every thing I love in the same pot! This is a quick dish for those busy days.

This was delicious. Freezes beautifully.

Very good. Added on hand, Spinach. Hambone tossed in. Delicious!

Loved this soup, after reading comments I made the following mods:-One seeded jalapeño, one not-Added 3 carrots-Used uncured bacon and ham, highly recommend using bacon! Added perfect smokiness -4 celery instead of 2 -6 garlic cuz never too much garlic imo -An entire bag of spinach -Added the liquid the beans came inThen I just added a bit more water to the soup and boom! Super hearty and delicious. A new staple.

This recipe extracts an amazing amount of flavor from common ingredients. I've been happily eating the leftovers every day for three days.

Very good. Divided quantities by not quite half. Used the same amount of ham and 1 can of cannellini beans. Used 4 cups of stock/broth. No chard as didn’t have any.

I’m pretty sure this turned out so great because I made an amazing ham stock with a big, meaty hambone, a couple of bay leaves, and several sprigs of dried thyme. I started it on a rolling boil to start rendering the collagen and marrow, and then turned it down to a simmer for about 4 hours. The result was a silky, unctuous broth that was fantastic on its own. The only recipe alterations I made were to omit the parsley, up the vinegar, and add a chopped leek. Delicious! Don’t forget the Tabasco!

Made with Rancho Gordo Alubia Blanca beans. I had cooked a pound the day before and used all of them plus the bean broth for part of the liquid. Also cut oil in half (always do except when baking.). Really, really good.

I had a couple of bratwurst I needed to use up, so I used them in this recipe; delicious.Watch the jalapenos if you're sensitive. Different jalapenos have different heat. In step 2 you'll have better results if you sauté in steps; first the garlic for a few seconds, then add onion 'til soft. Then peppers, etc. Finally, add the greens and sauté 'til they turn bright green and reduce.