Slow-Cooker White Bean Soup With Andouille and Collards

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Slow-Cooker White Bean Soup With Andouille and Collards at home. One serving contains 493 calories, 24g of protein, and 27g of fat. This recipe serves 6 and costs $2.07 per serving. It works well as a rather inexpensive soup for Autumn. 89 people were glad they tried this recipe. A mixture of onion, fresh thyme, collard greens, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 8 hours and 10 minutes. It is brought to you by Erins Food Files. It is a good option if you're following a dairy free diet. With a spoonacular score of 87%, this dish is amazing. Try Slow-cooker White Bean Soup With Andouille And Collards, Slow Cooker White Bean Soup, and Slow Cooker White Bean Soup for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

bread for serving

2 stalks celery, chopped

1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)

4 sprigs fresh thyme

kosher salt and black pepper

8 cups low-sodium chicken broth

olive oil (optional, for serving)

1 large onion, chopped

1 tablespoon red wine vinegar

1/2 pound andouille sausage links, halved lengthwise and sliced crosswise

1 pound dried white beans (such as cannellini or great Northern)

Equipment:

slow cooker

Cooking instruction summary:

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 bread or cornbread.

 

Step by step:


1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme.

2. 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.

3. Add the vinegar and ½ teaspoon each salt and pepper.

4. Drizzle with the olive oil and serve with bread or cornbread.


Nutrition Information:

Quickview
493k Calories
23g Protein
27g Total Fat
41g Carbs
28% Health Score
Limit These
Calories
493k
25%

Fat
27g
42%

  Saturated Fat
6g
38%

Carbohydrates
41g
14%

  Sugar
3g
4%

Cholesterol
27mg
9%

Sodium
696mg
30%

Get Enough Of These
Protein
23g
47%

Vitamin K
155µg
148%

Manganese
1mg
54%

Vitamin B3
8mg
41%

Vitamin A
1710IU
34%

Folate
136µg
34%

Fiber
7g
32%

Iron
5mg
29%

Phosphorus
292mg
29%

Potassium
983mg
28%

Copper
0.48mg
24%

Vitamin E
3mg
24%

Vitamin B1
0.36mg
24%

Calcium
210mg
21%

Magnesium
82mg
21%

Vitamin B2
0.31mg
18%

Vitamin C
14mg
18%

Zinc
2mg
18%

Vitamin B6
0.34mg
17%

Selenium
9µg
14%

Vitamin B12
0.64µg
11%

Vitamin B5
0.81mg
8%

Vitamin D
0.49µg
3%

covered percent of daily need
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