In a large dutch oven, heat the olive oil while you chop your veggies.
Sauté the onion, celery, carrots and collard greens in the olive oil until cooked.
Add the beans, bone broth, sweet potatoes, peppercorns, cloves and bay leaf. Bring to a boil and let simmer for 25 minutes.
Add the ham and cook for 5 minutes more so it is heated through.
Season with salt if needed and serve immediately with sourdough bread or corn muffins.