Tuesday, October 18, 2011

Slow-Cooker White Bean Soup With Andouille and Collards

I think I need to start a new category in my blog.  “Fugly but Tasty”  Just in case you’re unaware of the term “fugly”, I’ll give you the PG version: freaking ugly.  It saddens me when I make something and it’s really delicious, but also really ugly.  This meal was SO easy to prepare (especially if you use a bag of pre-cut collard greens).  My only prep was chopping the onion & celery, then slicing the sausage.  I love that this recipe utilizes the slow cooker to cook dried beans, instead of using canned.  I don’t use dried beans as often as I’d like, and I love that they are even more economical than canned beans.

We really enjoyed this meal, and it also yielded tons of leftovers!  I served ours with cornbread, but the original recipe called for breadsticks.


Slow-Cooker White Bean Soup With Andouille and Collards

Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hrs


1 pound dried white beans (such as cannellini or great Northern)
1/2 pound andouille sausage links, 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
kosher salt and black pepper

olive oil (optional, for serving)

bread of your choice for 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.

Drizzle with the olive oil and serve with bread or cornbread.

Calories 393; Fat 8g; Sat Fat 4g; Cholesterol 28mg; Sodium 670mg; Protein 30g; Carbohydrate 51g; Sugar 4g; Fiber 14g; Iron 9mg; Calcium 212mg

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13 Responses to “Slow-Cooker White Bean Soup With Andouille and Collards”

  1. 1
    SallyBR — October 18, 2011 @ 9:29 am

    Love the fugly concept… I’ve decided against blogging so many recipes, just because they lack in the good looks department, but maybe I should use your fugly label.. 🙂 (giving you full credit, of course!)

  2. 2
    natalie (the sweets life) — October 18, 2011 @ 9:54 am

    sometimes the ugliest meals are the best tasting, which I bet is the case with this one! (and the soup crock is super duper cute :))

  3. 3
    Erin — October 18, 2011 @ 10:07 am

    I have that problem a lot with burgers. I am convinced that ground up meat is just not photogenic. But I still think this oup sounds great!

  4. 4
    Leah | So, How's It Taste? — October 18, 2011 @ 12:21 pm

    I have that same problem. So many fugly foods out there, but they deserve to be blogged about! I think your pic is great with the cute little crock. I love white beans with sausage and greens. I’m eating a pasta right now for lunch that has that combo!

  5. 5
    Susan in the Boonies — October 19, 2011 @ 10:48 am

    I wish I had a pot of this in my kitchen right now, on this moisty, chilly, day.

  6. 6
    Mags — October 19, 2011 @ 7:17 pm

    Aw man I know what you mean about delicious but ugly dishes, I usually end up leaving them off the blog or feeling the need to over explain its appearance. But you’re totally right there are so many super tasty non photogenic foods that need to have their time in the sun. I love the idea of a “Fugly” category haha

  7. 7
    Jessica — October 20, 2011 @ 10:59 am

    Don’t be calling this fugly! It has andouille AND collard greens in it….a match made in heaven!

  8. 8
    Jen @ BeantownBaker.com — October 20, 2011 @ 2:06 pm

    I’d definitely going to have to make this as the days get colder. I also love using dried beans instead of canned. I sure don’t do it enough though…

  9. 9
    Maureen — October 23, 2011 @ 5:01 pm

    Made this today, yummy! Served with crust Italian bread. Great Fall meal and so easy.

    • Erin replied: — October 24th, 2011 @ 8:29 am

      Thanks for letting me know! Glad you enjoyed!

  10. Pingback: White bean soup with andouille and collards – We got fed

  11. 10
    RavTor — October 30, 2011 @ 4:31 pm

    This doesn’t look fugly at all. It looks delicious and makes my mouth water just by looking at the picture.

  12. 11
    Betty — May 17, 2012 @ 9:20 am

    I make something similiar from New England called kale soup made with kale instead of collards and Michaels hot chourizo instead of andouille Very good and can’t wait to try yours.

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