Pioneer Woman Collard Green Soup Recipe

This Pioneer Woman Collard Green Soup is a hearty and creamy recipe, which is made with tender ham and collard greens. It’s the ultimate comfort food recipe, ready in about 30 minutes.

Pioneer Woman Collard Green Soup Recipe Ingredients

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large yellow onion, thinly sliced
• 1 jalapeno, stemmed, seeded, and minced
• 8 cups (2 quarts) chicken stock
• 2 pounds ham, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 bunches collard greens, stems removed, chopped
• Two 15.5-ounce cans navy beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Crusty artisan baguette, torn into pieces, for serving

How To Make Pioneer Woman Collard Green Soup Recipe

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Add the minced garlic, sliced onion, and minced jalapeño. Sauté for 3–4 minutes, until the onion is softened and fragrant.
2. Build the Broth: Add the chicken stock, diced ham, kosher salt, and black pepper to the pot. Bring the mixture to a boil.
3. Simmer the Soup: Stir in the chopped collard greens and the drained and rinsed navy beans. Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes, or until the collard greens are tender.
4. Finish and Serve: Remove the soup from the heat and stir in the apple cider vinegar. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, topped with freshly grated Parmesan cheese, chopped parsley, and with a side of crusty bread for dipping.

Recipe Tips

• How do you get the collards tender? Removing the tough center stems and chopping the greens into even, ribbon-like pieces helps them cook down evenly and become tender in the soup.
• What does the apple cider vinegar do? A splash of vinegar at the end is a classic Southern trick. It brightens up the rich, savory flavors of the soup and cuts through the earthiness of the greens.
• How can I make the soup even creamier? The Parmesan cheese adds a wonderful creaminess when stirred in. For an even thicker soup, you can use an immersion blender to briefly pulse a portion of the soup, which breaks down some of the beans and thickens the base.
• What’s the best pot to use for this soup? A heavy-bottomed Dutch oven is ideal because it distributes heat evenly, which is great for both sautéing the aromatics and simmering the soup without scorching.

What To Serve With Collard Green Soup

This hearty soup is a meal in itself, but it’s traditionally served with:

• A side of crusty artisan bread or a warm baguette for dipping
• Buttery cornbread
• A simple green salad

How To Store Collard Green Soup

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day. Freeze: This soup freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months.

Collard Green Soup Nutrition Facts

• Calories: 170 kcal
• Protein: 15g
• Fat: 8g
• Carbohydrates: 10g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Collard Green Soup Recipe

Recipe by MarryCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

170

kcal

A hearty, creamy Southern-style soup packed with tender ham, collard greens, and navy beans.

Ingredients

• 2 tbsp salted butter

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 large yellow onion, sliced

• 1 jalapeno, seeded and minced

• 8 cups chicken stock

• 2 lbs. diced ham

• 2 tsp kosher salt

• 1 tsp black pepper

• 3 bunches collard greens, chopped

• Two 15.5-oz cans navy beans, drained

• 1 tbsp apple cider vinegar

• 1 cup grated Parmesan cheese

• 1/4 cup fresh parsley, chopped

• Crusty bread, for serving

Directions

• In a Dutch oven, heat butter and oil. Sauté garlic, onion, and jalapeño for 3–4 minutes until soft.
• Add chicken stock, diced ham, salt, and pepper. Bring the mixture to a boil.
• Stir in the collard greens and navy beans. Reduce heat to low, cover, and simmer for 20 minutes until greens are tender.
• Remove from heat and stir in the apple cider vinegar. Adjust seasoning to taste.
• Serve hot, topped with Parmesan cheese, fresh parsley, and a side of crusty bread.

Notes

• Dutch Oven Recommended: A heavy-bottomed pot like a Dutch oven works best for even heat distribution.
• Even Greens: Chop the collard greens evenly to ensure they all become tender at the same rate.
• Vinegar is Key: The apple cider vinegar added at the end brightens the entire dish.
• Fresh Parmesan: For the best creamy texture and flavor, use freshly grated Parmesan cheese.