White Bean Soup with Andouille and Collards

Deb suggested this recipe as something we should try. She found it in the  March 2011 Real Simple magazine.

I wasn’t sure that we could find the andouille sausage (a Cajun smoked sausage) and collard greens in our area but it looked interesting so thought we would give it a try.

I couldn’t find the andouille easily, so I checked on line for possible substitutes. One suggestion was hot Italian sausage, so that’s what I used.

Surprising to me, but the collard greens were not difficult to find. We had the soup tonight and it was excellent — certainly something we would have again.

Update: The soup was excellent for lunch the next day too. I drizzled my soup with hot sauce, instead of olive oil, and it was great! You can see the picture below the recipe.

White Bean Soup with Andouille and Collards


  • 1 pound dried white beans (such as cannellini or great northern (we used great northern))
  • 1/2 pound andouille sausage links halved lengthwise and slice crosswise ( we used hot Italian sausage)
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 sprigs of fresh thyme (We used dried thyme about 1.2 tsp. )
  • 8 cups low sodium chicken broth
  • 1 bunch collard greens, stems discarded and leaves cut into bite size pieces
  • 1 tbsp. red wine vinegar
  • 1/2 tsp. kosher salt and black pepper
  • olive oil and bread sticks for serving


  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
  3. Cover and cook until beans are tender on low 7 to 8 hours, or on high for 4 to 5 hours.
  4. Twenty minutes before serving, discard thyme stems, add collard greens
  5. Cover and cook until greens are tender, 15 to 20 minutes
  6. Add vinegar and salt and pepper
  7. Drizzle with olive oil and serve with bread  sticks.

bean soup


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