I’ve always found a big pot of soup to be the ultimate comfort, especially when the weather turns chilly. Learning how to make collard green soup became my way to blend warmth, tradition, and healthy flavors all in one bowl. This recipe is your go-to for a quick, tasty, and versatile meal—whether you prefer the classic Southern style or a smoky vegan twist.

Table of Contents

The Ultimate Collard Green Soup (Classic Southern & Vegan!)

All About Collards

Collard greens are the star of this soup, and choosing fresh ones is key for the best flavor and texture. When shopping, look for vibrant, deep green leaves that feel firm and crisp, not wilting or spotted. Collards are in season mainly in the cooler months, which makes them perfect for soup.

Nutritionally, collards pack a punch—they’re loaded with vitamins A, C, and K, plus fiber and antioxidants. These nutrients support immune health and digestion, adding extra goodness to every bowl you serve.

The Secret to a Smoky Flavor (Meat & Vegan)

Classic Southern Smoky Flavor

If you want that authentic Southern smokiness, smoked turkey wings is the way to go. Ham hocks give a rich, deep flavor and gelatinous broth, while smoked turkey wings offer a lighter but still smoky taste..

Vegan Smoky Flavor

For the smoky vegan option, create depth using smoked paprika, chipotle powder, and a dash of hot smoked spices like red pepper flakes. These ingredients mimic that smoky, slightly spicy vibe without any meat, making this soup hearty and full of character.

Ingredients for This Collard Green Soup Recipe

For the Smoky Vegan Collard Green Soup

• 1 large onion (chopped)
• 3-4 cloves garlic (minced)
• 1–1 1/2 pounds collards, kale, chard, or other greens (tough ribs discarded and leaves chopped)
• 2 ribs celery (chopped)
• 2 carrots (sliced about 1/4-inch thick)
• 4 cups fat-free vegetable broth
• 1 teaspoon thyme
• 2 15-ounce cans white beans (such as Great Northern beans, drained)
• 2-4 cups water or vegetable broth
• 1 1/2 teaspoons oregano
• 1 teaspoon thyme (additional)
• 1/4-1 teaspoon hot smoked paprika or chipotle chili powder (adjust to your personal heat level)
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground pepper (to taste)
• Vegan Parmesan (optional)

For the Classic Southern Collard Green Soup

• 1 large onion (chopped)
• 3-4 cloves garlic (minced)
• 1–1 1/2 pounds collards, kale, chard, or other greens (tough ribs discarded and leaves chopped)
• 2 ribs celery (chopped)
• 2 carrots (sliced about 1/4-inch thick)
• 4 cups chicken broth (in place of vegetable broth)
• 1 tablespoon thyme
• 1 moked turkey wing (in place of beans)
• 2-4 cups additional chicken broth or water
• 1 1/2 teaspoons oregano
• 1 teaspoon thyme (additional)
• 1/4-1 teaspoon hot smoked paprika or chipotle chili powder (optional for extra flavor)
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground pepper (to taste)

How to Prep Fresh Collards Like a Pro (Beginner-Friendly!)

1. Wash the Greens Thoroughly
   Place the collards in a large bowl or sink filled with cold water. Swirl to remove dirt and grit. Repeat if needed until water is clear.
2. Strip the Tough Stem
   Hold each leaf by the stem with one hand, then pull the leaf away from the rib with your other hand to remove the tough center stem.
3. Roll and Slice
   Stack leaves, roll them tightly into a cigar shape, and slice crosswise into thin ribbons (this chiffonade technique makes them easy to cook and eat).

Here, consider photos or an infographic showing these prep steps.

Step-by-Step Instructions for Collard Green Soup

Smoky Vegan Version (Pressure Cooker / Stovetop)

1. Heat a pressure cooker and add onion. Cook, stirring, until the onion is tender, adding water by the tablespoon to prevent sticking.
2. Add the garlic and cook for another minute.
3. Put the next 5 ingredients into the pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (Set manual setting on an electric pressure cooker for 5 minutes then quick release pressure. If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.)
4. Add the beans, 2 cups of water or broth, and the remaining seasonings. Simmer for at least 20 minutes to allow flavors to combine. (Use sauté or brown setting on an electric pressure cooker on lowest temperature available.) While cooking, add additional water or broth if the soup seems too dry.
5. Serve topped with vegan Parmesan, if desired.

Classic Southern Version (Stovetop)

1. In a large pot or Dutch oven, heat onion over medium heat until tender, adding water as needed to prevent sticking.
2. Add garlic and cook briefly.
3. Add chopped collards, celery, carrots,smok ed turkey wing, chicken broth, thyme, and oregano.
4. Cover and simmer over low heat for about 1 to 1 1/2 hours until collards are very tender and flavors meld.
5. Adjust seasoning with salt, pepper, and red pepper flakes. Remove the meat before serving or shred it into the soup for extra protein.

Instant Pot Instructions

1. Use the Sauté function to soften onion and garlic with water as needed.
2. Add remaining ingredients according to your version (vegan or classic).
3. Seal the lid and cook on High Pressure for 5 minutes.
4. Quick release the pressure carefully.
5. For vegan, add beans and simmer as described; for classic, let flavors meld after pressure cooking.

Slow Cooker / Crock Pot Instructions

1. Add all ingredients except beans (for vegan) into the slow cooker.
2. Cook on high for 4 hours or low for 6-8 hours until collards are tender.
3. For vegan, add beans in the last 30 minutes to heat through without overcooking.

Expert Tips for Success

• Pot Likker is the broth left after cooking collards, packed with flavor and nutrients. Don’t discard it—scoop some with each serving for a rich taste.
• If your soup tastes bitter, try balancing it with a splash of vinegar or a pinch of sugar to brighten the flavors.
• To get tender greens without mushiness, cook them just until soft and check frequently toward the end of cooking. Residual heat will finish them off nicely.

Fun Variations for Your Collard Green Soup

Variation Idea	How to Do It
Protein Add-ins	Add cooked sausage slices or shredded chicken for more protein.
Bean Variations	Swap white beans with black-eyed peas or kidney beans for variety.
Greens Variations	Use kale, mustard greens, or turnip greens instead of collards.
Make it Creamy	Stir in a splash of coconut milk for vegan or heavy cream for the classic version.

What to Serve with Collard Green Soup

Pair this soup with skillet cornbread or sweet cornbread muffins for a classic Southern vibe. For a delicious cornbread recipe, check out the one on AishaRecipes to complement your meal. Adding a dash of your favorite hot sauce or a dollop of tangy chow-chow gives just the right amount of acidity and spice to brighten each bite.

Storage, Freezing, and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave to best preserve the texture, adding extra broth or water if it thickens too much.

Frequently Asked Questions about Collard Green Soup

Can I use frozen collard greens for this soup?

Yes! Frozen collard greens are already chopped and blanched, which shortens cooking time. Just add them later in the cooking process to avoid overcooking. Texture will be softer than fresh but still tasty.

My soup seems too thin or too thick. How can I fix it?

For thin soup, simmer uncovered to reduce liquid or mash some beans or potatoes to thicken naturally. If too thick, stir in more broth or water a little at a time until you reach your preferred consistency.

My greens are still tough. What did I do wrong?

Collards can be tough, so they need ample cooking time. Don’t worry if they’re still firm—just keep simmering until tender. If using frozen greens, add later in cooking to avoid texture issues.

Conclusion

This collard green soup is easy to make and packed with comforting flavor, whether you’re craving a smoky Southern classic or a hearty vegan version. Which version will you be trying first—the Classic Southern or the Smoky Vegan? Let me know in the comments below, I can’t wait to see what you make!