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Collard Greens and Beans Soup
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Collard Greens and Bean Soup is a new spin on those classic southern collard greens.  The addition of kielbasa, black beans and Great Northern beans make this healthy vegetable into a full meal.

Course: Main Course, Soup
Cuisine: American
Keyword: Collard Green Soup, Collard Greens and Bean Soup, Swamp Soup
Servings: 12 people
Calories: 241 kcal
Author: Barbara
Ingredients
  • 2 Tablespoons Olive Oil
  • 1 onion, diced
  • 2-3 cloves garlic, minced or crushed
  • 14 ounces kielbasa, diced
  • 1 pound collard greens
  • 32 ounces chicken or vegetable broth
  • 15.5 ounces black beans, drained and rinsed
  • 15.5 ounces Great Northern beans, drained and rinsed
  • 1/4-1/2 cups sugar
  • 1/4-1/2 cup vinegar
  • to taste salt and pepper
  • to taste Tabasco
Instructions
  1. In a large stock pan or saucepan, heat olive oil over medium heat.

  2. Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.

  3. Add collard greens that have been washed, chopped and have had the center core removed. Stir for 2-3 minutes or until collards begin to wilt; add chicken broth. Add water until the collards are covered completely. (additional chicken broth can be used instead.)

  4. Cover and cook over medium heat for 1 1/2 to 2 hours or until collards are tender.

  5. Add vinegar, sugar, Tabasco, salt and pepper to taste.

Recipe Notes
  • There are a ton of substitutions that can be made in this swamp soup.
    • Swap out mustard greens for collard greens.
    • Cannelini beans can be used instead of Great Northern Beans. Or, use all black beans or all Great Northern Beans instead of a combination.
    • Vegetable broth can be used instead of chicken broth.  Use 2 large cartons if desired, or use 1 carton, and cover the collards the rest of the way with water.
    • A ham hock, or chunks of ham would be delicious instead of kielbasa.  Use polish, turkey or whatever kind of kielbasa you like. 
  • The amounts of vinegar, sugar, Tabasco, salt and pepper are to your taste.  The recipe has a range, so start at the bottom and adjust up.  Like a tang? Use more vinegar. Prefer a sweeter soup? Up the sugar.  Desire a kick of heat?  Tabasco is the way to go.  That's the great thing about soup, it's completely able to be customized.
  • I've made this same recipe in the crock pot.  Throw it all together and set on low for 5-6 hours.
  • Love greens?  Try Cold Fighting Kale Soup, Wilted Kale and Bacon, Instant Pot Tomato Braised Kale, and Simple Mango Kale Salad. 
Nutrition Facts
Collard Greens and Beans Soup
Amount Per Serving
Calories 241 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 716mg31%
Potassium 474mg14%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 5g6%
Protein 11g22%
Vitamin A 1897IU38%
Vitamin C 21mg25%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.