White Bean Soup with Andouille and Collard Greens

It’s definitely that time of year. The bitter cold wind outside makes you crave foods that will warm you from the inside to the out. I first made this soup a couple months ago. I didn’t have time to make it in the crockpot like Erin did, so I just made it with canned beans in a large pot. Since then, I’ve played around with the recipe a few times and have come up with a soup that Hubby and I really enjoy.

I like to make a big batch on Sunday afternoon and we eat it throughout the week for lunch or a quick dinner. The andouille sausage gives a great flavor to the broth of the soup.

One Year Ago: Chicken Noodle Soup
Three Years Ago: Banana Bars with Cream Cheese Frosting
Four Years Ago: Holiday Cupcakes

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White Bean Soup with Andouille and Collard Greens

Yield: Serves 10

Ingredients:

2 Tbsp olive oil
1 large onion, chopped
1 lb celery (about 12 stalks), chopped
4 sprigs fresh thyme
12 oz andouille sausage links, halved lengthwise and sliced crosswise
8 cups low-sodium chicken broth
2 cans white beans (such as cannellini or great Northern)
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
kosher salt and black pepper
bread of your choice for serving

Directions:

In a 5 or 6-quart stock pot, heat the olive oil on medium-high heat. Add the onion, celery, and thyme. Cook until translucent, about 5 minutes.

Add the andouille sausage and cook for two more minutes. Add the chicken broth and beans. Cover and simmer for 10-15 minutes.

Check seasoning and add more salt and pepper if needed. Stir in the collard greens and cook two minutes.

Serve immediately with bread of your choice.

Recipe adapted from Erin's Food Files

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7 Responses to “Corned Beef”

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    1
    Megan — March 21, 2013 at 7:22 pm

    I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!

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    2
    Erica @ In and Around Town — March 22, 2013 at 9:05 am

    I have never made corned beef myself, but it always looks so tasty!

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    3
    Monica — March 8, 2014 at 1:52 pm

    Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?

    • beantownbaker — March 9th, 2014 @ 10:17 am

      Yep! Just dump it in and throw it in the oven.

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    4
    Monica — March 17, 2014 at 9:27 pm

    I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html

    • beantownbaker — March 18th, 2014 @ 8:05 am

      So glad you enjoyed it! What a fun day with your little leprechaun!

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    5
    Debra Peck — June 21, 2020 at 8:54 am

    Made for fathers day! They love them!
    Thank you

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