White bean collard soup with sausage is a homey fall soup that is easy to make. It goes great with homemade cornbread. I prefer to make white beans from dry beans but you can use canned beans to save time. You can use Cannellini beans, Navy beans or Great Northern beans. You can also use frozen collards or frozen kale, turnip or mustard greens in the freezer section of your grocery store or you can buy fresh greens and wash and cut yourself. I use pork sausage with a medium heat to suit our taste.
Here is a basic recipe:
- 12 to 16 oz of sausage, (thawed if frozen)
- 1 medium onion, chopped
- 4 to 5 cups of chicken broth
- 20 oz of frozen chopped collard greens. You can substitute mixed greens, kale, turnip or mustard greens.
- 2 cans (15.5 ounces each) of white beans
- Splash of white wine.
- salt and pepper to taste
- First cook up the sausage in a skillet with the chopped onion. When the sausage is browned, it is ready.
- Add the greens, the white beans, and 4 cups broth and splash of wine. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, just around 10 minutes. You could serve now or leave on warm for a while longer to let the flavors of the sausage fully blend in. I sometimes make the soup and then transfer it to a crockpot on low heat until ready to eat.
Serves 4 to 5
Other blog post ideas for bean soup, sausage and collards or like combination:
Check out this link to Slow-Cooker White Bean Soup with Audouille and Collards
Or this link for Martha Stewart’s Sausage and Kale Soup