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–+ servings
Two bowls of vegetable soup with collard greens garnished with shredded ham and served with wedges of cornbread on a metal tray.
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5 from 2 votes

Vegetable Soup with Collard Greens

Bring a little luck to your new year with this hearty vegetable soup loaded with collard greens for prosperity and black-eyed peas and ham for luck.
Course Soup
Cuisine American
Cook Time 2 hours 30 minutes
Servings 6 people
Calories 280kcal
Author Lisa B

Ingredients

  • 1 bunch fresh collard greens
  • 3-4 whole smoked ham hocks or hambone
  • 4 cups cold water
  • 1 can (14.5-ounces) diced tomatoes, undrained
  • 1 can (15-ounce) seasoned butter beans
  • 1 can (15-ounce) field peas and snaps
  • 1 can (15-ounce) black-eyed peas
  • 1 can (15-ounce) Hoppin’ John
  • 1 cup Bloody Mary mix
  • ¼ cup apple cider vinegar
  • 1 cup sliced fresh or frozen okra

Instructions

  • Thoroughly wash the greens to remove any grit. Remove the center stem and tear the leaves into smaller pieces. Set aside.
  • Add the ham hocks to a large stock pot.
  • Cover the ham hocks with the water.
  • Add the diced tomatoes, butter beans, field peas and snaps, black-eyed peas, Hoppin' John, Bloody Mary mix, and cider vinegar. Bring the pot to a boil over medium-high heat.
  • Add the collard greens. You will probably have to do this in batches, stirring with a wooden spoon to wilt the greens and make room for more. 
  • Reduce the heat to low. Cover the pot and simmer for 1-1/2  hours.
  • Add the okra, stir to combine, and simmer for another hour.
  • Remove the ham hocks from the pot and set aside to cool. Once they are cool enough to touch, pull the meat from the bones and shred it. Add the meat back to the pot and stir to combine and heat through.
  • Season the soup with salt and black pepper to your preference.

Video

Notes

Storage, freezing, and reheating instructions
Storage. Transfer the cooled collard green soup to an airtight container within two hours. Store in the refrigerator and consume within four days.
Freezing. Transfer the cooled collard green soup to an airtight container or freezer bag. Be sure to leave a few inches of room at the top for expansion. Store in the refrigerator for up to three months. Thaw completely before reheating.
Reheating. Reheat the soup in the microwave for 1-2 minutes until heated through. You can also heat the soup in a covered pan over medium heat for 20-30 minutes.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 32g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 1259mg | Potassium: 180mg | Fiber: 9g | Sugar: 4g | Vitamin C: 11mg | Calcium: 100mg | Iron: 3.1mg