Smoky White Bean Soup with Pork & Collards (Instant Pot Recipe)
This smoky white bean soup with pork and collard greens will warm you from the inside out. This substantial southern soup has got soul, y’all! This recipe makes a big batch, perfect for feeding a crowd or meal-prepping, and it freezes beautifully. It’s sized for an 8 quart Instant Pot, but you can still make it if you have a smaller IP… just cut the recipe in half, or see the recipe post for stove top or crock pot preparation.
Ingredients
- 16 oz dried great northern beans (soaked or dry, see recipe notes)
- 2 tbsp extra virgin olive oil, butter, or bacon fat
- 2 cups onion, medium diced
- 1 ¾ cups celery, medium diced
- 2 quarts chicken, turkey, pork, or vegetable stock
- 2-3 each dried bay leaves (2 large or 3 small)
- 4-6 cloves garlic
- 1 medium jalapeno, seeded & minced
- 1-2 smoked pork hocks (one large or two medium)
- 2-3 tsp Old Bay or cajun seasoning
- 2 tsp coriander seed, ground
- 1 tsp thyme leaves
- 1 tsp marjoram
- salt and black pepper, to taste
Instructions
Prep ingredients & saute:
- Use the saute setting on your Instant pot to cook the onions and garlic first in a bit of olive oil or butter until they're translucent and beginning to color. Add the celery once the onions have softened, along with the herbs and seasonings.
- Next, add the pork hock or hocks, the soaked or dry white beans, the stock, and the hot peppers (you can also saute the peppers with the celery and onions first).
Pressure-Cook (+prep collards):
- Cover, then cook on High Pressure for 25-27 minutes, then do a natural release (this will take 15-25 minutes. Turn off the keep warm setting to cool and release pressure faster). Remove the lid carefully once the pressure has released.
- While the soup is cooking, wash and strip the collard greens from their stems, then stack and roll the leaves into a long thick cigar shape. Slice across this on a bias to cut them into ribbons of bite-sized pieces. Set aside to add to the soup after it finishes pressure cooking.
Debone & shred meat, add greens:
- Carefully remove the pork hocks from the soup with a slotted spoon or tongs, and set them aside to cool for a few minutes. Press the slow cooker button to keep your soup hot.
- Stir the washed and chopped collard greens into the hot soup and let simmer for a few minutes or until the greens are as tender as you like them.
- Meanwhile, carefully remove the bones from the pork hocks and discard them (or freeze to make a batch of smoky bone broth later).
- Shred or chop the meat and skin into small soup-sized pieces. Check again for bones or tough cartilage, and stir the pork pieces into the soup.
Adjust seasoning & serve (or portion to freeze):
- If the soup is thicker than you want, you can thin it with more broth or even boiling water. Taste, adjust seasoning if needed, and serve!
- Refrigerate or portion and freeze any leftover soup promptly. Reheat individual portions of leftover soup unless you'll be using the whole pot.
Notes
See original post for crock-pot and stove-top variation instructions!
Notes on Nutritional Information:
Values shown are an estimate, and were calculated using chicken stock, olive oil, and Old Bay, and do not include additional salt to-taste.
Nutrition
Calories: 269kcalCarbohydrates: 33gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 280mgPotassium: 835mgFiber: 9gSugar: 5gVitamin A: 112IUVitamin C: 7mgCalcium: 96mgIron: 3mg
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