Hearty 15-Bean Collard Green Soup
Hearty 15-Bean Collard Green Soup
Ingredients
- 1 pound 15-bean soup mix, rinsed and sorted
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 smoked ham hock
- 6 cups chicken broth
- 2 cups water
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 pound collard greens, stems removed, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon apple cider vinegar, optional, for serving
- as needed hot sauce, optional, for serving
Instructions
- 1
Rinse and sort the 15-bean soup mix according to package directions. Some mixes recommend an overnight soak, but for slow cooker use, this is often not necessary if cooking for a long period. If you prefer, you can quick-soak the beans by boiling them in water for 10 minutes, then letting them rest for 1 hour, then draining.
⏱️ 5 min
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Do not burn the garlic.
⏱️ 1 min
- 4
Transfer the sautéed vegetables to a large slow cooker. Add the rinsed and sorted 15-bean mix, smoked ham hock, chicken broth, water, undrained diced tomatoes, bay leaves, dried thyme, and smoked paprika to the slow cooker.
⏱️ 5 min
- 5
Stir everything together. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beans are tender.
⏱️ 480 min
- 6
About 30-60 minutes before the end of the cooking time, remove the ham hock from the slow cooker. Shred the meat from the bone, discarding any skin or excess fat, and return the shredded meat to the soup. Add the chopped collard greens to the slow cooker and stir.
⏱️ 10 min
- 7
Continue to cook until the collard greens are tender, typically another 30-60 minutes.
⏱️ 60 min
- 8
Season the soup with salt and black pepper to taste. Remove the bay leaves before serving. Serve hot, with a splash of apple cider vinegar or a dash of hot sauce, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty 15-Bean Collard Green Soup
- 1 pound 15-bean soup mix, rinsed and sorted
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 smoked ham hock
- 6 cups chicken broth
- 2 cups water
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 pound collard greens, stems removed, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon apple cider vinegar, optional, for serving
- as needed hot sauce, optional, for serving
Instructions
- 1
Rinse and sort the 15-bean soup mix according to package directions. Some mixes recommend an overnight soak, but for slow cooker use, this is often not necessary if cooking for a long period. If you prefer, you can quick-soak the beans by boiling them in water for 10 minutes, then letting them rest for 1 hour, then draining.
⏱️ 5 min - 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Do not burn the garlic.
⏱️ 1 min - 4
Transfer the sautéed vegetables to a large slow cooker. Add the rinsed and sorted 15-bean mix, smoked ham hock, chicken broth, water, undrained diced tomatoes, bay leaves, dried thyme, and smoked paprika to the slow cooker.
⏱️ 5 min - 5
Stir everything together. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beans are tender.
⏱️ 480 min - 6
About 30-60 minutes before the end of the cooking time, remove the ham hock from the slow cooker. Shred the meat from the bone, discarding any skin or excess fat, and return the shredded meat to the soup. Add the chopped collard greens to the slow cooker and stir.
⏱️ 10 min - 7
Continue to cook until the collard greens are tender, typically another 30-60 minutes.
⏱️ 60 min - 8
Season the soup with salt and black pepper to taste. Remove the bay leaves before serving. Serve hot, with a splash of apple cider vinegar or a dash of hot sauce, if desired.
⏱️ 2 min