Nutritional Wisdom with Carly Pollack

White Bean Soup with Andouille and Greens

Real Simple

1 lb dried white beans
1/2 lb Andouille sausage links, halved lengthwise and sliced crosswise
1 large onion, diced
2 stalks celery, diced
4 sprigs fresh thyme
8 cups chicken broth
1 bunch collard greens, stems removed and leaves chopped
1 tbsp red wine vinegar
sea salt, to taste
black pepper, to taste

In a crockpot, 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. Add the vinegar and 1/2 teaspoon each of salt and pepper.

4-6 Servings

Recipe Credit