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White Bean Soup With Andouille and Collards

Ingredients:

  • 1 pound dried cannellini or great northern white beans
  • 1 pound andouille sausage links, halved lengthwise and sliced crosswise
  • 1 large onion, chopped
  • 4 sprigs fresh thyme or teaspoon of Italian seasoning
  • minced garlic
  • 8 cups chicken broth
  • 8 cups collard greens, stems discarded and leaves cut into bite-size pieces
  • 1 TBSP red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Directions:

  1. Soak the beans overnight.
  2. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  3. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  4. Twenty minutes before serving, add the collard greens and cook 15 to 20 minutes.
  5. Add the vinegar, salt and pepper.

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