Collard Greens Soup Southern Recipe

Collard greens soup is a quintessential dish in Southern cuisine, known for its rich, savory flavors and hearty, soul-satisfying qualities. It’s the kind of meal that brings people together, making it a staple in homes across the South, especially during colder months or as part of a comforting Sunday dinner. But what makes collard greens soup stand out isn’t just the deep, earthy taste of the greens themselves-it’s how the soup becomes an expression of warmth, history, and tradition.

This soup combines the earthy bitterness of collard greens with a perfectly seasoned broth, usually enhanced with some form of smoked or salted meat, and simmered to create a deep, layered flavor profile. Think of it as a love letter to Southern hospitality. It’s simple, straightforward, and downright delicious.

In this recipe, I’ll walk you through the ingredients, step-by-step cooking instructions, ingredient insights, and variations to make your own collard greens soup a standout at the dinner table.

There’s no one ’right’ way to make collard greens soup, but the Southern recipe tends to follow a few core principles. This version keeps things traditional with just the right balance of flavors-smoky, savory, and fresh-without overcomplicating the process. Whether you’re a seasoned cook or a newcomer to Southern dishes, this recipe will help you create a soup that’s authentic, comforting, and simply irresistible.

Ingredients Needed

To create the perfect Southern collard greens soup, you’ll need the following:

Collard Greens (about 1-2 bunches, chopped)
- Collard greens are the star of the show. They have a slightly bitter flavor that’s mellowed by the cooking process, giving the soup its signature depth.
Smoked Turkey Neck or Ham Hocks (1-2 pieces)
- The smoky meat adds richness and depth to the broth, making it hearty and flavorful. Smoked turkey necks are a common choice for a healthier alternative, but ham hocks work wonderfully too.
Onions (1 medium, diced)
- Onions provide a slightly sweet undertone and help build a base of flavor in the soup. They’ll cook down into the broth, releasing their sweetness.
Garlic (3 cloves, minced)
- Garlic is essential for a savory punch. It’s aromatic and contributes to the depth of flavor.
Chicken or Vegetable Broth (4-6 cups)
- This is the liquid base for the soup. You can use homemade broth for a richer taste or store-bought for convenience.
Olive Oil (2 tbsp)
- Olive oil is used to sauté the onions and garlic at the beginning, helping to release their natural sweetness.
Seasoning
- Salt and Black Pepper to taste
- Crushed Red Pepper Flakes (optional, for a little kick)
- Paprika (1 tsp, for smokiness)
- Thyme (1 tsp, dried or fresh)
- Bay Leaves (2)
Carrots (2 medium, peeled and chopped)
- Carrots add a natural sweetness and a nice pop of color to the soup.
Potatoes (2 medium, peeled and cubed, optional)
- Potatoes add body to the soup, making it even heartier. They absorb the flavors of the broth beautifully.

Cooking Instructions

Prepare The Ingredients

Start by washing and chopping your collard greens. It’s crucial to remove the thick stems, which can be tough, so only use the leafy parts.
Dice the onions, mince the garlic, chop the carrots, and cube the potatoes if using.

Sauté The Aromatics

In a large pot, heat the olive oil over medium heat.
Add the diced onions and cook until they’re translucent (about 5 minutes). Add the garlic and sauté for another minute until fragrant. You want to unlock the sweetness and aromatic properties of these ingredients.

Brown The Meat

Add your smoked turkey neck or ham hocks to the pot. Let them brown slightly on each side to release their flavor into the oil and aromatics.
If you’re using smoked turkey necks, you’ll want to cook them for about 5-7 minutes on all sides.

Build The Soup

Add the chicken or vegetable broth to the pot, scraping up any browned bits from the bottom of the pan for flavor.
Throw in the carrots, potatoes (if using), crushed red pepper flakes, paprika, thyme, and bay leaves. Stir to combine.

Simmer The Soup

Bring everything to a simmer. Reduce the heat and let the soup cook for about 45 minutes to 1 hour, or until the smoked meat is tender and falling off the bone.
Add the collard greens to the pot, pushing them down into the liquid as they cook down. Let the soup simmer for an additional 30 minutes, stirring occasionally.

Final Seasoning

Once everything is tender and the flavors have melded together, taste the soup and adjust the seasoning with salt, black pepper, and any additional herbs or spices you desire.
If you want a little more heat, a pinch of cayenne pepper or a dash of hot sauce can really bring it to life.

Serve

Once the soup is done, remove the turkey necks or ham hocks, shred the meat off the bone, and return it to the pot.
Ladle the soup into bowls and serve it with some cornbread or crusty bread for dipping.

Ingredient Insights

Collard Greens: A rich source of fiber, vitamins, and minerals, collard greens are a powerhouse of nutrition. They contain high amounts of calcium, which is great for bone health, and are packed with antioxidants that fight inflammation. The bitterness of the greens also pairs beautifully with the smoky and savory elements of the broth.
Smoked Turkey Neck: This is a leaner option compared to ham hocks but still brings a delicious smoky flavor to the soup. It’s an excellent choice for those who want the rich taste without the extra fat. It’s packed with protein and adds a deep, meaty essence to the broth.
Carrots: They’re not just for color! Carrots bring a natural sweetness that balances out the savory and slightly bitter flavor of the collard greens. Plus, they’re full of beta-carotene, which is great for eye health.
Paprika: This adds a touch of smokiness and depth to the soup, complementing the richness of the meat and the earthiness of the collard greens.

Expert Tips

Smoky Flavor: If you prefer an even smokier taste, add a smoked sausage like andouille or kielbasa to the soup. Slice it into rounds and sauté it with the onions and garlic to infuse the broth with more flavor.
Tender Greens: Collard greens can take a while to soften, especially if they’re older or tougher. A longer simmer (about 1.5 hours) will ensure they reach that perfect, melt-in-your-mouth texture.
Thickening the Soup: If you like your soup a bit thicker, mash a few of the potatoes or carrots in the pot. The starchy vegetables will release their natural thickening agents, creating a richer consistency.
Make Ahead: Collard greens soup tastes even better the next day as the flavors continue to develop. Make a big batch, and let it sit overnight in the fridge for a truly incredible meal.

Recipe Variations

Vegan Version: Skip the meat and use vegetable broth as your base. To replace the richness from the smoked meat, add a few tablespoons of smoked paprika or liquid smoke for that signature flavor.
Spicy Kick: If you’re into heat, consider adding some diced jalapeños or a splash of hot sauce to the broth for a spicy variation.
Add Beans: For added protein and heartiness, try adding beans-like black-eyed peas or navy beans-into the soup. They’ll absorb the flavors of the broth and make the soup even more filling.
Southern Twist: Add a splash of apple cider vinegar just before serving to give your soup a tangy finish, which complements the greens and adds a bit of brightness.

Final Words

Collard greens soup is more than just a meal; it’s a celebration of Southern tradition, flavor, and hospitality. It’s a dish that’s versatile, nutritious, and comforting-perfect for any occasion, but especially for those times when you want something that feels like home. Whether you’re following this traditional recipe or giving it your own twist, one thing’s for sure: you’re going to love every bite.

Collard Greens Soup Southern Recipe