Ham and Bean Soup With Collard Greens

Ingredients

• 4 1/2 cups cooked pinto, red kidney or pink beans
• 6 cups ham stock or chicken stock
• Hot sauce
• 1/4 cup flat-leaf parsley, chopped
• 2 large white onions, finely chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon black pepper
• Sour cream or whole milk Greek yogurt
• 1 green bell pepper, finely chopped
• 4 tablespoons extra-virgin olive oil or bacon fat
• 1 large bunch collard greens, leaves only, thinly sliced
• 2 teaspoons kosher salt, more to taste
• 4 garlic cloves, minced
• 2 jalapeño peppers, finely chopped
• 1/2 pound diced cooked ham
• 1 bay leaf
• 2 celery stalks, finely chopped