WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
- Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g
COLLARD GREENS & WHITE BEAN SOUP
This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. It can also be used over several days, or frozen for when you need a light supper.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
- In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
- Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
- Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
- Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
- Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
Nutrition Facts : Calories 1038
COLLARD GREENS AND BEAN SOUP
Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.
Provided by Ashley Holman
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
- Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g
SLOW COOKER WHITE BEAN SOUP WITH SAUSAGE AND COLLARD GREENS
Provided by adapted from my friend Lynette who adapted it from Real Simple Magazine
Yield 6
Number Of Ingredients 10
Steps:
- In a 4-6 quart slow cooker (mine is a 6.5 quart and it turned out great), 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 HIGH for 4-5 hours.
- minutes before serving, remove and discard the thyme sprigs and add the collard greens. Cover and cook until the greens are tender, about 15 to 20 minutes. Stir in the vinegar and salt and pepper to taste.
- Drizzle with olive oil, if desired.
COLLARD GREENS WITH WHITE BEANS AND SAUSAGE
Make and share this Collard Greens With White Beans and Sausage recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
- Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
- Add the collards and cook, tossing, until slightly wilted.
- Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
- Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.
Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9
COLLARD GREEN SOUP WITH HAM AND BEANS
Steps:
- Heat the oil in a large stock pot or dutch oven of medium-high heat. Add the onion and ham and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth and collard greens, bring to a boil, then reduce to a simmer. Stir in the beans and tomatoes. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.
WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS
A tasty, nutritious soup that freezes well. I found the recipe in a magazine but no longer remember which one. I always use already prepared collards, either frozen or fresh. Add the salt and pepper at the end of cooking, so the beans don't get tough.
Provided by Zee7181
Categories Beans
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
- Drizzle with the olive oil and serve with bread sticks.
Nutrition Facts : Calories 471.1, Fat 13.3, SaturatedFat 4.5, Cholesterol 21.6, Sodium 785.6, Carbohydrate 58.6, Fiber 14.9, Sugar 4, Protein 33.7
COLLARD GREEN AND WHITE BEAN SOUP
A very healthy and tasty soup or vegetable side dish high in protein, fiber, and nutrients. Despite any reservations you might have (as I did!), you will like this dish. It was inspired by a recipe I saw on Dr. Oz's TV show in 2012. Eat as a hearty soup or over a bed of rice. This can serve as a good lunch or, with chicken or fish, as a full dinner meal.
Provided by Sassa
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken broth, cannellini beans, collard greens, vinegar, and Italian seasoning and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer until collard greens are tender, 40 to 45 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 25.6 g, Cholesterol 3.7 mg, Fat 3.4 g, Fiber 7.6 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 1047 mg, Sugar 2.2 g
SIGNATURE SOULFUL SOUP
Everyone who celebrates Kwanzaa knows that there's no such thing as a standard holiday menu: Since the celebration of African American culture was established 55 years ago, Black families and communities around the country have developed all sorts of unique traditions and dishes. For Washington, DC, chef and Cutthroat Kitchen winner Huda Mu'min, the holiday meal often involves shrimp and grits and a salmon dish, but whatever she plans, this hearty soup is a must-have. It's a family favorite that's full of ingredients with roots in Black culture, including collard greens and black-eyed peas. "This dish is the essence of what Kwanzaa stands for," Huda says. "It's like a hug in a bowl!"
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
- Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.
WHITE BEAN AND COLLARD GREEN SOUP
Number Of Ingredients 0
Steps:
- In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes. Add the carrots, celery, and garlic. Cook for about 3 more minutes. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Bring to a boil. Reduce heat and simmer for about 25 minutes. If soup is too thick add a little more stock or water. Season to taste with salt, pepper, and crushed red pepper flakes Garnish soup with a healthy portion of grated parmesan cheese.
MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE
Provided by á-2245
Number Of Ingredients 10
Steps:
- Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!
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4.5/5 (38)Estimated Reading Time 7 minsServings 4
- Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
- Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
- Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
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- 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.
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Reviews 2Servings 5Cuisine AmericanCategory Main
- Heat 1 tablespoon of the olive oil in a soup pot. Add the sausages and the turkey bacon to brown, turning occasionally. Remove the sausage when browned, and the bacon when cooked, which will take 5 to 10 minutes. Set the sausage and bacon aside to cool.
- Heat the other tablespoon of olive oil in the pot on medium heat. Add the onions, cook for about 5 minutes. Add the carrots and cook for a few more minutes. Add the garlic to the pot and stir.
- Pour the chicken broth into the pot and raise heat to bring to a boil. Add the macaroni, and reduce heat to simmer.
- Simmer the broth and macaroni for about 10 minutes, then add the collard greens along with a pinch of salt and red pepper. Stir to combine.
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5/5 (25)Category SoupCuisine AmericanTotal Time 45 mins
- In a dutch oven or large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots and celery and cook for approximately 7 to 8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine.
- Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15 to 20 minutes or until collard greens are tender.
- Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
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5/5 (11)Total Time 1 hr 45 minsServings 12
- Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
- Add beans, next 6 ingredients, and 8 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards; cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.
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5/5 (2)Category SoupCuisine SouthernTotal Time 1 hr 32 mins
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5/5 (3)Calories 180 per servingCategory Soup
- Bring a pot of water to a boil. Add collard greens and simmer until the greens are bright green, about 4 minutes. Drain in strainer, rinse with cold water and set aside.
- Heat olive oil over medium heat in a large pot. Add sausage and chopped onion. Brown sausage on both sides, about 5-7 minutes. Stir the onions so they don't stick to the bottom.
- Add in beef broth, navy beans and diced tomatoes. Bring to a boil and reduce heat, simmering uncovered for 15 minutes. Add collards and cook a additional 5 minutes.
- Serve in bowls. Season each bowl with salt and pepper. Sprinkle Parmesan cheese on top. Enjoy!
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Reviews 32Calories 209 per servingEstimated Reading Time 3 mins
- Bring a large pot of water to boil. Add the greens, and cook for 5-8 minutes. Drain (reserve 1/2 cup of the cooking water) and squeeze out as much of the water as possible. Set aside the greens.
- Add the olive oil to a large skillet over medium-high heat. When hot, add the sausage and cook until browned, breaking up the sausage with the back of a spoon. If there is an excess amount of fat left behind, drain some off.
- Add the onion to the skilled with the sausage and cook for 2-4 minutes. Add the garlic and cook for a minute. Add the salt, black pepper, and red pepper flakes. Toss to combine.
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