Collard Green Soup with Ham and Beans (Slow Cooker Recipe)

Collard Green Soup with Ham and Beans (Slow Cooker Recipe)

The ultimate comfort food soup! Collard greens, ham, and beans come together in the slow cooker for a hearty, smoky, soul-warming meal. Loaded with garlic, onions, Cajun seasoning, and brightened with apple cider vinegar and hot sauce, this soup is seriously flavorful with minimal effort. Let it simmer all day while you go about your business — your slow cooker does all the work. Perfect for cozy Sundays, meal prep, or anytime you want something filling without a lot of fuss. Best served with cornbread!

Prep Time30

Cook Time5

Total Time5 30

Course: Main Course

Cuisine: American, Southern

Diet: Gluten Free

Servings: servings

Calories: 414kcal

Author: Briana

Equipment

skillet or dutch oven can skip if you can sear things in your slow cooker
8-quart slow cooker (or larger)

Ingredients

1 pound dried beans rinsed, no need to soak, about 2 cups
6 tablespoons unsalted butter
2 large onions thinly sliced
2 whole jalapenos diced and seeds removed (optional)
1-2 teaspoons kosher salt divided and to taste
12-14 cloves garlic minced
2 teaspoons dried thyme
1 tablespoon Cajun seasoning preferably with no salt added
1 teaspoon smoked paprika
½ teaspoon red pepper flakes optional and to taste
2 pounds cubed or diced ham
8 cups chicken stock divided
2 bunches collard greens about 1½ to 2 pounds, cleaned, stems removed & chopped
2 tablespoons apple cider vinegar
2 tablespoons hot sauce to taste
½ teaspoon black pepper to taste

Instructions

Wash the beans. Rinse the dried beans in cold water until the water runs clear. Drain completely and set aside.
1 pound dried beans
Sauté the aromatics (optional but recommended). Melt butter in a skillet (or slow cooker with sauté setting) over medium heat. Add onions and jalapeños with a pinch of salt. Cook until softened, about 4-5 minutes. Add garlic, Cajun seasoning, smoked paprika, thyme, and red pepper flakes. Cook until fragrant, about 30 seconds.
6 tablespoons unsalted butter, 2 large onions, 2 whole jalapenos, 1-2 teaspoons kosher salt, 12-14 cloves garlic, 2 teaspoons dried thyme, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, ½ teaspoon black pepper
Start the slow cooker. Transfer aromatics to the slow cooker if needed. Add beans, ham, and 4 cups of chicken stock. Cover and cook on HIGH until beans are tender, about 4 hours.
2 pounds cubed or diced ham, 8 cups chicken stock
Add the greens. Stir in collard greens, remaining chicken stock, apple cider vinegar, hot sauce, salt, and pepper. Cover and cook on HIGH for 1 more hour until greens are tender.
2 bunches collard greens, 2 tablespoons apple cider vinegar, 2 tablespoons hot sauce
Serve. Ladle into bowls and serve hot with cornbread and extra hot sauce on the side.

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Notes

Salt: We use Diamond Crystal kosher salt in all of our recipes. If you're using Morton's or table salt, reduce the amount by half — they're much saltier!
Collard greens: Wash them really well — they hide a lot of dirt in the leaves! Remove the tough stems, roll up the leaves, and slice into thin strips. Short on time? Pre-bagged collard greens work great. No collards? Mustard greens are the closest swap.
Using ham hocks or smoked turkey? Sear them first (or boil briefly and skim off impurities for a cleaner broth), and plan on a longer cook time to get them fall-off-the-bone tender.
Using canned beans? Drain them and add during the last hour of cooking with the collard greens so they don't turn to mush.
Don't skip the vinegar! It brightens everything up and balances the richness. Hot sauce does the same (with a spicy kick!). We love a Louisiana-style hot sauce like Crystal.
Stovetop method: Cook in a large Dutch oven over medium-low heat, stirring occasionally. The beans will take about 2 hours, then add the greens and remaining ingredients for the last 30 minutes. Add more broth if needed.
Serving suggestion: This soup is begging for cornbread! Our sweet cornbread muffins with honey or sweet potato cornbread are perfect for dipping.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This soup freezes beautifully — cool completely, transfer to a freezer-safe container, and freeze for up to 6 months. Thaw overnight in the fridge.

Nutrition