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Ham Hock & White Bean Stew with Collard Greens

This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots for a comforting stew to get you through chilly winter days.
Course Soup
Cuisine American, Southern
Keyword collard greens, ham, ham hock, pork, southern, white beans
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings 6


  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 1 small head of garlic, top ¼-inch cut off the top
  • 2 sprigs thyme
  • 4 smoked ham hocks, about 2 pounds
  • 1 cup cannellini beans, soaked overnight and drained
  • 2 cups (packed) roughly chopped collard greens
  • Fennel fronds, for garnish


  • Heat a large pot over medium heat, add the oil and heat through. Add the onions, carrots and celery, sautéing until tender, about 5 minutes.
  • Add the garlic, thyme and ham hocks then add 8 cups of water and simmer until the ham hocks are tender and begin to fall apart, about 2 hours. Skim any scum off the surface as the soup simmers and discard. Add the beans and cook until tender, about an additional 30 minutes.
  • Add the collard greens, continuing to cook until tender but not mushy, about an additional 10 minutes. Ladle soup into bowls and garnish with fennel fronds. Serve immediately.