White Bean Soup With Andouille And Collards Food

COLLARD GREENS AND BEAN SOUP

Collard Greens and Bean Soup image

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

Ingredients

1 (1 pound) package smoked sausage, sliced
4 cups low-sodium chicken broth
2 pounds frozen chopped collard greens
2 (15.8 ounce) cans great Northern beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
2 dashes hot sauce, or to taste
salt and freshly ground black pepper to taste

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

Slow Cooker White Bean Soup with Sausage and Collard Greens image

Provided by adapted from my friend Lynette who adapted it from Real Simple Magazine

Yield 6

Number Of Ingredients 10

Ingredients

1 pound dried beans (such as cannellini or great Northern), picked through for stones or debris, soaked* for at least 6 hours in cold water and drained
½ pound andouille sausage links, halved lengthwise and sliced crosswise (I used a 12-ounce package of Applegate Farms chicken apple sausage)
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium or unsalted chicken or vegetable broth, preferably homemade
1 bunch collard greens, stems discarded and leaves cut into-bite-size pieces (about 8 cups)
1 Tablespoon apple cider vinegar or red wine vinegar
sea salt and black pepper to taste (salt will vary based on what stock or sausage you use)
unrefined olive oil for drizzling (optional)

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.

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS

White Bean Soup With Andouille and Collards image

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

Ingredients

1 lb dried white bean (cannellini or great northern)
1/2 lb andouille sausage, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil (optional)

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

Collard Green and White Bean Soup image

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

Ingredients

1 tablespoon olive oil
1 cup diced onion
1 (32 ounce) carton chicken broth
2 (15 ounce) cans cannellini beans, rinsed
1 bunch collard greens, stems removed and torn into 2-inch pieces
2 tablespoons white wine vinegar
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 dash hot pepper sauce, or more to taste

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

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SLOW-COOKER WHITE BEAN SOUP WITH ANDOUILLE AND …

Instructions Checklist. Step 1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to …
From realsimple.com
5/5 (459)
Total Time 8 hrs
Servings 6
Calories 393 per serving

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.

White Bean Soup With Andouille And Collards Food

COLLARD GREENS AND BEAN SOUP

SLOW COOKER WHITE BEAN SOUP WITH SAUSAGE AND COLLARD GREENS

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.

COLLARD GREEN AND WHITE BEAN SOUP

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