Sunday Suppers: Collard Greens Soup with Beans and Chicken Sausage

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Soups are in full swing again in a major way. It’s been cold here– like low 40’s cold.

Yep, I know, I am getting soft. I used to think 15F was cold, complete with whipping winds, freezing toes and piles of ice and snow on the side of the road. No more of that and I can’t say I miss it.

I’ll take my mild winter days where a hat may be necessary (but probably not) and a cup of tea or hot soup is just what you need to warm your bones and soul.

Specifically, this Collard Greens Soup.

It has a wonderfully complex and flavorful broth that has some body to it. The collard greens cook long enough to almost melt and are so buttery and tender. Add in the creamy beans and chunks of spicy sausage and this is winter warmth in a bowl.  This is one of the best soups I’ve ever made…seriously, that good!

I am totally loving it and can not wait to make it again (which could be tomorrow)! I am classifying it as a Sunday Supper because of the cooking time. It is not a lot of work but does need to cook for 90 minutes. So, no, not a weeknight dinner. Unless, of course, you make it in advance and reheat!

NOTES:

  • I usually buy Spicy Italian Chicken Sausage from the butcher case at Whole Foods Market or PCC Natural Markets. They are usually sold in Pork Casings so I crumble them out of the casing. Also, I really like the texture and flavor of the crumbled sausage over sausage rounds but if that is the only kind you can get, just chop them into small to medium sized chunks.
  • Anasazi Beans are a heirloom bean from New Mexico. They taste like a cross between a creamy white bean and a soft pinto bean. If you can find them and want to cook up a batch (that is what I did in advance), click here for my tutorial. If you can’t find them or don’t have time, I suggest using canned White Beans.
  • Here are two other soup recipes where I’ve used Parmesan RindMushroom Barley with Kale Soup and Italian Butterbean and Chicken Sausage Soup. I discuss it in detail in the NOTES section of the Mushroom Barley.

5.0 from 4 reviews
Sunday Suppers: Collard Greens Soup with Beans + Chicken Sausage
 
Prep:
Cook:
Total:
 
5 Points Plus Per Serving -- Individual Serving is 2 Heaping Cups -- Recipe Makes 14 Cups or 7 Servings
By:
Serves: 7
Ingredients
  • 2 teaspoons olive oil
  • 2 medium yellow onions, quartered and thinly sliced
  • 3 medium cloves garlic, chopped
  • ½ pound Spicy Italian Chicken Sausage, crumbled
  • 8 ounces mushrooms, cleaned, stems trimmed and quartered
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon fennel seeds
  • ¼ teaspoon paprika
  • 3 cups Anasazi Beans (see NOTE for substitutions)
  • 2 heads collard greens, cleaned, stems removed and chopped into bite sized pieces
  • 1 small parmesan rind
  • 4 cups organic chicken broth
  • 6 cups water
Instructions
PREP:
  1. Peel and quarter two medium yellow onions and then thinly slice.
  2. Chop garlic and crumble sausage out of casings. Wash mushrooms, trim ends and quarter.
  3. If using canned beans, rinse and drain. If using cooked, measure three cups of beans without bean cooking liquid and set aside. Remove stems from collard greens and cut into bite sized pieces (about 1" squares).
COOK:
  1. Heat a large soup pot over medium heat. Once hot, oil olive oil and then sliced onions. Cook onions, stirring occasionally, for 10 to 12 minutes.
  2. Add garlic and sausage and cook, breaking up sausage with a spoon for 5 minutes.
  3. Next toss in mushrooms, bay leaf, fennel seeds, paprika, salt and pepper. Cook for 4 to 5 minutes.
  4. Finally, add collards, beans, broth, water and parmesan rind. Raise heat and bring to a boil.
  5. Once boiling, lower to a simmer and cook, uncovered 60 minutes.
  6. Serve hot topped with whole wheat croutons and Enjoy!

 

 This Recipe Submitted to Spicie Foodie’s Your Best Recipe January 2013 Roundup

 

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Comments

    • EverydayMaven says

      Hi Katie!
      I’ve said it before but this is one of my all-time favorite soups – I think it could turn anyone into a collard green lover 😉 Thanks for reading and cooking my recipes!

  1. says

    Soup is definitely on my menu a lot right now. It’s so comforting in this cold weather. I tried making a soup with chicken sausage but the brand I used had NO flavor. I’ll have to swing by Whole Foods to pick some up. Love the flavor combination in your recipe!

    • EverydayMaven says

      Thanks Wendy! I really like their meat department and usually buy the Spicy Chicken Sausage but the mild is also good if you are not into spice.

  2. says

    Definitely soup season. We are haviing a “heat wave” starting today, 40+F, will not last though so this soup is saved for when the weather is back to “shivering” normal..

  3. says

    We’ve been eating a ton of soups lately – seems like it’s all I crave in the winter! I’m so glad you’re enjoying the spoons, they look great in your photos! :)

  4. Carol Brandt says

    Hi Alyssa – this sounds like a great soup. Question, though, if you’re starting with dry beans, do you soak & cook them first? Thanks!

    • EverydayMaven says

      Good Morning Carol! I just edited the recipe to reflect “3 Cups Cooked Beans”. That was confusing – sorry about that! So for these beans, I cooked a huge pot of them a couple days before I made this soup so use cooked beans. If you can’t find the Anastazi Beans, use any creamy White Bean. I really think you are going to love this soup :)

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