Best Carolyns Collard Green Soup Recipes

COLLARD GREEN SOUP WITH HAM AND BEANS

Collard Green Soup with Ham and Beans image

Provided by Stacey Little | Southern Bite

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 to 3 cups chopped, smoked ham
1 large onion, diced
3 cloves garlic, minced
2 (32-ounce) jars Zoup! Good, Really Good® Chicken Bone Broth
2 (16-ounce) bags frozen chopped collard greens
2 (15.5-ounce) can navy beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
salt
pepper

Steps:

Heat the oil in a large stock pot or dutch oven of medium-high heat. Add the onion and ham and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
Add the broth and collard greens, bring to a boil, then reduce to a simmer. Stir in the beans and tomatoes. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.

HAM AND BEAN SOUP WITH COLLARD GREENS

Ham and Bean Soup With Collard Greens image

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.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

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)

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1051 milligrams, Sugar 9 grams