Southern White Bean and Collard Greens Soup with Bacon
A hearty Southern-style soup featuring tender navy beans, smoky bacon, and earthy collard greens in a rich, seasoned broth. The combination of ham and bacon adds depth while BBQ sauce and chipotle chili powder bring subtle sweetness and heat. Perfect for cold weather comfort food or as a satisfying weeknight dinner that feeds a crowd. The collard greens add nutritious color and a slightly bitter note that balances the smoky richness beautifully.
Ingredients
- 3 slices thick cut bacon, chopped
- 1 medium sweet or yellow onion, chopped
- 1 ½ cups chopped ham
- 2 chicken bouillon cubes
- ½ teaspoon chipotle chili powder
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- ½ cup bbq sauce
- 1 teaspoon apple cider vinegar
- 5 cups water
- 3 15-ounce cans navy beans, rinsed and drainedcannellini beans1:1texture
slightly larger and creamier
- 4 cups collard greens, thinly choppedkale1:1availability
milder flavor, shorter cooking time
- hot sauce, for serving(optional)
Instructions
- 1
Cook bacon in Dutch oven until crispy then remove with slotted spoon and set aside
- 2
Add onion to bacon grease and cook 5 minutes to soften
- 3
Add ham and cook 2 more minutes
- 4
Add chicken bouillon cubes, chili powder, thyme, pepper, and red pepper flakes then break bouillon cubes apart
- 5
Add tomato paste, bbq sauce, apple cider vinegar, and water then bring to boil
- 6
Simmer 30 minutes, stirring occasionally
- 7
Add beans and simmer another 30 minutes
- 8
Stir in collard greens and cook another 10 minutes then serve with hot sauce
Tips
Reserve some crispy bacon for garnish to add extra texture and smoky flavor when serving
Use a mix of sweet and yellow onions for more complex flavor depth
Remove tough stems from collard greens before chopping for better texture
Good to Know
Refrigerate up to 4 days in covered container. Flavors improve overnight.
Can make 1-2 days ahead. Reheat gently and add water if too thick.
Ladle into bowls and pass hot sauce. Serve with cornbread or crusty bread.
Common Mistakes
Don't skip rinsing beans to avoid excess sodium and starch
Don't add greens too early or they become mushy
Don't boil vigorously after adding beans to prevent them from breaking apart
Substitutions
FAQ
Can I use fresh beans instead of canned?
Yes, soak 1.5 cups dried navy beans overnight then cook 45-60 minutes before adding to soup. Adjust liquid as needed.
What if I don't have chipotle chili powder?
Substitute with regular chili powder plus a pinch of smoked paprika, or use cayenne pepper for heat without smoke flavor.
How long will this soup keep frozen?
Freeze up to 3 months in airtight containers. Thaw overnight in refrigerator and reheat gently, adding water if needed.