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Collard Greens and Beans Soup

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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Collard Green Soup, Collard Greens and Bean Soup, Swamp Soup
Servings: 12 people
Calories: 241kcal
Author: Barbara


  • 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


  • In a large stock pan or saucepan, heat olive oil over medium heat.
  • Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.
  • 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.)
  • Cover and cook over medium heat for 1 1/2 to 2 hours or until collards are tender.
  • Add vinegar, sugar, Tabasco, salt and pepper to taste.


  • 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. 


Calories: 241kcal | Carbohydrates: 22g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 716mg | Potassium: 474mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 2mg