Slow-Cooker White Bean Soup With Andouille and Collards

Photo: psfreeman

Mustard greens or kale may be used in place of the collard greens. Recipe by Dawn Perry, March 2011; from the Real Simple website:

Yield: 6 servings
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  • 1 pound(s) dried white beans (such as cannellini or great Northern)
  • 1/2 pound(s) andouille sausage links, halved lengthwise and sliced crosswise
  • 1 large onion, chopped
  • 2 stalk(s) celery, chopped
  • 4 sprig(s) fresh thyme
  • 8 cup(s) low-sodium chicken broth
  • 1 bunch(es) collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
  • 1 tablespoon(s) red wine vinegar
  • Kosher salt and black pepper
  • Olive oil and bread sticks, for serving


  1. 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. 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. 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. 4. Drizzle with the olive oil and serve with the bread sticks.
February 2015

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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