Slow-Cooker White Bean Soup With Andouille and Collards
Serves 6|
Hands-On Time:
|
Total Time:
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
- In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
- 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).
- 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.
- Drizzle with the olive oil and serve with the bread sticks.
Nutritional Information
- Per Serving
- Calories 393
- Fat 8g
- Sat Fat 4g
- Cholesterol 28mg
- Sodium 670mg
- Protein 30g
- Carbohydrate 51g
- Sugar 4g
- Fiber 14g
- Iron 9mg
- Calcium 212mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Use mustard greens or kale in place of the collard greens.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
