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Slow-Cooker White Bean Soup With Andouille and Collards

Slow-Cooker White Bean Soup With Andouille and Collards
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Serves 6| Hands-On Time: | Total Time:



  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.
By March, 2011

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 .

Quick Tip

Kale leaves
Use mustard greens or kale in place of the collard greens.

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    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.