Hearty 15-Bean Soup with Collard Greens
A mixed-bean, greens-loaded pot with smoky ham hock flavor — thick, hearty, and built for cold nights.
In a nutshell: This authentic american hearty 15-bean soup with collard greens comes together in just 2 hrs 15 mins using simple whole ingredients. The chef's secret: Salting bean soup early can keep the beans firm — season once they are fully tender and. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Fifteen beans, smoky ham, and tender collard greens simmer into a thick, hearty soup. A cold-night pot that tastes even better the next day.
Key Equipment
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- Large Dutch oven
- Cutting board
- Chef's knife
- Ladle
Chef's Pro-Tips
- Do not salt until the end: Salting bean soup early can keep the beans firm — season once they are fully tender and the pot tastes flat without it.
- The vinegar is not optional: A spoonful of apple cider vinegar at the end brightens the smoky, earthy pot the way lemon brightens a stew.
- Mash a cup of the soup: For a thicker, creamier pot without cream, scoop out a cup of beans, mash them, and stir them back in.
Ingredients
8
servings
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1 bag 15-bean soup mix, 20 oz, seasoning packet discarded
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1 tbsp olive oil
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1 medium yellow onion, diced
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2 medium carrots, diced
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2 ribs celery, diced
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3 cloves garlic, minced
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1 smoked ham hock, or 1 lb smoked turkey leg
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8 cups water or low-sodium chicken broth
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1 can diced tomatoes, 14.5 oz, with juices
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1 tbsp apple cider vinegar
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1 tsp smoked paprika
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1 bunch collard greens, stems removed, chopped
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1 tsp kosher salt, plus more to taste
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½ tsp black pepper
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Step-by-Step Instructions
Soak the Beans
Sort and rinse the bean mix, discarding any debris. Cover with cold water by 2 inches and soak overnight, or quick-soak by boiling 2 minutes, covering, and resting 1 hour. Drain and rinse.
Soften the Vegetables
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook 6-7 minutes until softened. Stir in the garlic and cook 30 seconds more.
Simmer the Beans
Add the drained beans, ham hock, water or broth, tomatoes, and smoked paprika. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook 1 hour 30 minutes, stirring occasionally.
Add the Greens
Lift out the ham hock and shred the meat, discarding skin and bone. Return the meat to the pot. Stir in the collard greens and simmer 20-25 minutes more until the greens are tender and the beans are creamy.
Finish and Serve
Stir in the apple cider vinegar, salt, and pepper. Taste and adjust — the vinegar wakes the whole pot up. Serve hot with crusty bread or cornbread.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Skip the ham hock and use vegetable broth, then add 1 teaspoon of liquid smoke and an extra tablespoon of olive oil for body. The beans and greens still make a hearty, filling soup.
Soaking gives the most even cooking, but you can skip it — just add about 45 minutes to the simmer and top up the liquid as needed. A few beans may stay firmer than others.
Yes. Combine everything except the greens and vinegar in a slow cooker and cook on low 8-10 hours or high 4-5 hours. Stir in the greens for the last 30 minutes and finish with vinegar.
It keeps 5 days in the fridge and actually improves by day two. It also freezes well for up to 3 months — thaw overnight and reheat with a splash of water.
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