Combine first 4 ingredients in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add collard greens and beans; cover and simmer 30 minutes.
Sauté onion and green pepper in drippings until tender. Add sautéed vegetables, potatoes, salt, and pepper to collard green mixture; stir well. Cover; simmer 30 minutes or until vegetables are tender. Remove and discard ham bone and salt pork.
Spoon soup into individual bowls. Serve hot with cornbread, if desired.
Oxmoor House Homestyle Recipes
