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Smoky Sausage and Collard Soup
Melissa Hart

Smoky Sausage and Collard Soup

Collards like a long cook, unlike spinach, and they give smoked sausage and white beans a sturdy green backbone. Browning the sausage prevents an oily surface. This freezes without complaint and tastes more settled after a night in the refrigerator.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs fully cooked smoked sausage sliced 1/2 inch thick
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 8 cups chopped collard greens tough stems removed
  • 30 oz canned cannellini beans drained and rinsed
  • 8 cups low-sodium chicken broth
  • 15 oz canned diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp apple cider vinegar

Method
 

  1. Brown the sausage in a skillet over medium-high heat for 6 minutes and drain the fat.
  2. Place the sausage, onion, garlic, collards, cannellini beans, broth, tomatoes, paprika, salt and pepper in a 6-quart crockpot.
  3. Cover and cook on low for 6 to 7 hours until the collards are tender and the sausage reaches 165°F.
  4. Mash 1 cup of beans against the crock and stir them into the broth.
  5. Add the vinegar and cool leftovers in shallow containers before freezing.