Ham, White Bean, and Collard Greens Soup (Crock Pot)

The aroma of smoked ham, earthy collard greens, and simmering spices… that’s the scent of my childhood winters. I remember Grandma’s enormous enamel pot, bubbling away on the stove for hours. The whole house would fill with this comforting fragrance, a promise of warmth and hearty sustenance against the biting winds outside. This recipe, adapted for the modern slow cooker, is my attempt to recapture that feeling, a taste of home in every spoonful.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 8 hours 15 minutes
• Servings: 4
• Yield: Approximately 8 cups
• Dietary Type: Gluten-Free

Ingredients

• 1 ham shank (it has more meat than a hock)
• 1 (14 1/2 ounce) can great northern beans
• 1 cup yellow onion, chopped
• 3/4 cup carrot, diced
• 3/4 cup celery, diced
• 1 teaspoon hot sauce (more or less to taste)
• 1 teaspoon dried chipotle powder (chipotle chile powder)
• 1 1/2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 6 garlic cloves, minced
• 1/2 cup dry white wine
• 28 ounces chicken stock (which is 2 cans worth)
• 8 ounces collard greens, which is about 3 to 4 loosely packed cups, I actually used a prechopped mix that had collard and turnip greens
• Salt and pepper to taste

Equipment Needed

• Crock Pot (Slow Cooker)
• Large Bowl
• Knife
• Cutting Board

Instructions

1. Place the smoked ham shank in the crock pot. This will form the base of your flavorful soup.

2. Open the can of great northern beans and rinse them thoroughly. Rinsing removes excess starch and sodium, leading to a cleaner flavor in the finished soup.

3. Place the rinsed beans in a large bowl.

4. In the same bowl as the beans, combine the chopped yellow onion, diced carrot, diced celery, hot sauce, dried chipotle powder, dried thyme, smoked paprika, dried basil, dried oregano, minced garlic, and dry white wine. Mix all of these ingredients thoroughly with the beans. The wine helps to deglaze the flavors, adding a layer of complexity to the overall taste.

5. Pour the bean and vegetable mixture over the ham shank in the crock pot.

6. Pour the 28 ounces of chicken stock over the mixture in the crock pot. Ensure the ham shank is mostly submerged.

7. Add the bay leaves into the crock pot.

8. Finally, add the collard greens to the crock pot, gently pressing down if necessary to submerge them in the liquid.

9. Cover the crock pot and cook on low for 7 – 8 hours. The slow cooking process allows the flavors to meld together beautifully, tenderizing the ham and infusing the vegetables with its smoky essence.

10. After 7-8 hours, carefully remove the ham shank from the crock pot. Place it on a cutting board.

11. Discard the skin, fat, and bone from the ham shank. These parts have already imparted their flavor to the soup and are no longer needed.

12. Chop up the remaining ham into bite-sized pieces and put it back into the crock pot. This adds the delicious ham back into the soup as a central ingredient.

13. Add salt and pepper to taste. Adjust any other seasoning as needed. Feel free to add more thyme, hot sauce, or smoked paprika to customize the flavor to your liking.

14. After adjusting the seasoning, put the cover back on the crock pot and cook for an additional 30 minutes on high just to let the adjusted flavors meld together. This final step ensures that all the seasonings are fully integrated into the soup.

15. Remove the bay leaves and discard them before serving.

16. Portion the soup into four bowls.

17. Serve and enjoy!

Expert Tips & Tricks

• Browning the Ham Shank: For even deeper flavor, sear the ham shank in a hot pan before adding it to the crock pot. This creates a rich, caramelized crust that enhances the overall taste.
• Adding Acidity: A splash of apple cider vinegar or lemon juice at the end can brighten the flavors and balance the richness of the ham.
• Spice Level: Adjust the amount of hot sauce and chipotle powder to control the spice level. Start with a small amount and add more to taste.
• Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a fork or use an immersion blender to partially puree the soup.
• Make Ahead: This soup is perfect for making ahead. The flavors only improve with time. Prepare it a day or two in advance and store it in the refrigerator.

Serving & Storage Suggestions

Serve the Ham, White Bean, and Collard Greens Soup hot, garnished with a swirl of cream (or dairy-free alternative), a sprinkle of fresh herbs like parsley or chives, or a dollop of plain yogurt (or dairy-free alternative). It’s also delicious with a side of crusty bread, cornbread, or crackers.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	246 kcal	N/A
Total Fat	3.3g	5%
Saturated Fat	0.9g	4%
Cholesterol	6mg	1%
Sodium	373mg	15%
Total Carbohydrate	36.7g	12%
Dietary Fiber	9.7g	38%
Sugars	7g	N/A
Protein	14.2g	28%

Variations & Substitutions

• Vegetarian/Vegan: Substitute the ham shank with smoked paprika and smoked salt for a smoky flavor. Add vegetable broth instead of chicken stock.
• Spicy Version: Add a chopped jalapeño or a pinch of cayenne pepper for extra heat.
• Different Greens: Use other greens like kale, spinach, or mustard greens in place of collard greens.
• Different Beans: Cannellini beans, navy beans, or even kidney beans can be substituted for great northern beans.
• Smoked Turkey: If you don’t have a ham shank, a smoked turkey leg works beautifully as well.

FAQs (Frequently Asked Questions)

Q: Can I use canned collard greens?
A: While fresh is best, you can use canned collard greens in a pinch. Be sure to drain and rinse them well before adding them to the soup to remove excess sodium.

Q: Can I make this soup on the stovetop?
A: Yes! Sauté the vegetables in a large pot, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the ham is tender.

Q: Do I need to soak the beans before cooking?
A: No, this recipe uses canned beans, which are already cooked. No soaking is required.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add diced potatoes, sweet potatoes, or turnips for extra heartiness and flavor.

Q: How do I know when the ham is cooked through?
A: The ham shank is fully cooked when it is easily pulled apart from the bone with a fork.

Final Thoughts

I sincerely hope this recipe brings as much comfort and joy to your table as it has to mine over the years. The beauty of this Ham, White Bean, and Collard Greens Soup lies not only in its simplicity but also in its incredible depth of flavor. I encourage you to experiment with the seasonings and vegetables to create your own signature version. Don’t hesitate to share your feedback and experiences—I’m always eager to hear about your culinary adventures! Pair it with a crisp green salad and a glass of dry red wine for a complete and satisfying meal. Bon appétit!