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:
covered percent of daily need
