Pioneer Woman Collard Green Soup

This delicious Pioneer Woman Collard Green Soup is a hearty, creamy meal that’s quick and easy to make. Packed with nutritious collards, tender ham, and savory beans, it’s the perfect comfort food. Plus, it’s flexible, you can use common ingredients and adjust the seasonings to suit your taste.

Ingredients Needed

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large yellow onion, thinly sliced
• 1 jalapeno, stemmed, seeded, and minced
• 8 cups (2 quarts) chicken stock
• 2 pounds ham, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 bunches collard greens, stems removed, chopped
• Two 15.5-ounce cans navy beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Crusty artisan baguette, torn into pieces, for serving

How To Make Collard Green Soup

1. Heat butter and olive oil: In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
2. Cook garlic, onion, and jalapeno: Add the minced garlic, sliced onion, and minced jalapeno to the pot. Cook, stirring occasionally, until softened, about 3-4 minutes.
3. Add stock, ham, and seasonings: Pour in the 8 cups of chicken stock, add 2 pounds of diced ham, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Stir to combine.
4. Cook collards and beans: Add the 3 bunches of chopped collard greens and 2 cans of drained navy beans. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes until the collards are tender and the flavors have blended together.
5. Add vinegar and adjust seasoning: Stir in 1 tablespoon of apple cider vinegar and taste the soup. Adjust the seasonings if needed.
6. Serve and garnish: Ladle the soup into bowls, and garnish with freshly grated Parmesan cheese and chopped parsley. Serve each bowl with a piece of crusty artisan baguette on the side.

Recipe Tips

• Use a large Dutch oven: A large pot ensures the soup ingredients have enough room to cook evenly, which helps the flavors blend better.
• Cut the collards evenly: Make sure the collard greens are chopped into similar-sized pieces so they cook uniformly and are easy to eat.
• Adjust the heat: After adding the stock, bring it to a boil and then lower the heat to a simmer. Cooking on low heat ensures the collards get tender without overcooking the ham.
• Don’t skip the vinegar: The apple cider vinegar adds a slight tang that balances the richness of the ham and beans. Add it at the end for the best flavor.
• Freshly grated Parmesan makes a difference: Grating your own Parmesan adds a fresher, creamier taste to the soup. Pre-grated cheese can be dry and less flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Collard Green Soupit in an airtight container. Store in the fridge for 3-4 days.
• Freeze: Cool eftover Collard Green Soupit it in a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight and reheat on the stove.
• Reheating: Reheat leftover Collard Green Soup on the stove over low heat for 5 minutes, stirring occasionally, until it’s hot. You can also microwave it in a microwave-safe bowl, stirring every 1-2 minutes to ensure even heating.

Nutrition Facts

• Calories: 170 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 560mg
• Potassium: 470mg
• Total Carbohydrate: 9g
• Dietary Fiber: 5g
• Sugars: 2g
• Protein: 5g

More Pioneer Recipes:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup