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

Cook Time2

Total Time2 15

Course: Main Course, Soup

Cuisine: American

Keyword: Collard Green Soup, Collard Greens and Bean Soup, Swamp Soup

Servings: people

Calories: 241kcal

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

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.

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.
The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition