Slow-Cooker White Bean Soup With Andouille and Collards

Photo by José Picayo
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Fat 8 g
    • Sat Fat 4 g
    • Cholesterol 28 mg
    • Sodium 670 mg
    • Protein 30 g
    • Carbohydrate 51 g
    • Sugar 4 g
    • Fiber 14 g
    • Iron 9 mg
    • Calcium 212 mg


  1. Check 1pound dried white beans (such as cannellini or great northern)
  2. Check 1/2pound andouille sausage links, halved lengthwise and sliced crosswise
  3. Check 1 large onion, chopped
  4. Check 2stalks celery, chopped
  5. Check 4sprigs fresh thyme
  6. Check 8cups low-sodium chicken broth
  7. Check 1bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
  8. Check 1tablespoon red wine vinegar
  9. Check kosher salt and black pepper
  10. Check olive oil and bread sticks, for serving


  1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
  4. Drizzle with the olive oil and serve with the bread sticks.