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Collards and White Bean Soup with Sausage Recipe

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This recipe for Collards and White Bean Soup with Sausage is from The Sikes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried great northern beans
1 1/2 T olive oil
2 medium onions, chopped
4 cloves garlic, minced
5 cups of chicken broth
4 cups of water
1 T fresh rosemary, finely minced
2 bay leaves
1/2 tsp. black pepper
1 pound smoked sausage, sliced
1 pound collards, chopped
2 tsp. salt
4 carrots, sliced
Directions:
Directions:
Soak beans, covered by 2 inches of water and refrigerated, overnight. Drain and rinse.

In a large, heavy soup pot, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add beans, broth, water, rosemary, bay leaves and black pepper. Stir and bring to a boil. Reduce heat and simmer uncovered until beans are just tender, about 1 hour.

Meanwhile, in a heavy skillet brown sausage on both sides. Transfer to paper towel to drain.

Add collards, sausage and salt. Simmer stirring occasionally until collards are tender, about 12 to 15 minutes. Stir in carrots and cook until tender, about 5 minutes. Taste and adjust seasoning and discard bay leaves, serve.

 

 

 

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