Sauté diced onion, diced celery, and diced ham in hot vegetable oil in a large Dutch oven over medium-high heat 8 minutes or until onion is tender.
Stir in chicken broth, diced tomatoes, and chopped collard greens; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 45 minutes.
Stir in beans, and simmer, stirring occasionally, 10 minutes or until thoroughly heated.
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