Slow-Cooker White Bean Soup With Andouille and Collards

Slow-Cooker White Bean Soup With Andouille and Collards
José Picayo
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preparation
10
minutes
cooking
480
minutes
Serves 6

Ingredients

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

Directions

  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.

 

Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 393
  • 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
What does this mean? See Nutrition 101.

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