Collard Green Soup

Name: Collard Green Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 2 tbsp olive oil; 12 oz smoked sausage, sliced; 1 yellow onion, diced; 4 garlic cloves, minced; 1 lb collard greens, chopped; 2 cans cannellini beans, rinsed; 6 cups chicken broth; 2 tbsp apple cider vinegar; 1/2 tsp red pepper flakes

A hearty Southern soup featuring tender collard greens, white beans, and smoky sausage in a savory broth.

60 minEasyServes 6310 cal/serving

Southern AmericanSoupStovetopHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

2 tbsp olive oil
12 oz smoked sausage, sliced
1 yellow onion, diced
4 garlic cloves, minced
1 lb collard greens, chopped
2 cans cannellini beans, rinsed
6 cups chicken broth
2 tbsp apple cider vinegar
1/2 tsp red pepper flakes

Instructions

1

Heat 2 tbsp olive oil in a large Dutch oven over medium heat.
2

Add 12 oz sliced smoked sausage and cook for 5 minutes until browned and an internal temperature reaches 165°F, then transfer to a plate.
3

Add 1 diced yellow onion and 4 minced garlic cloves to the pot, cooking for 4 minutes until softened.
4

Stir in 1 lb chopped collard greens, 2 cans rinsed cannellini beans, 6 cups chicken broth, and 1/2 tsp red pepper flakes.
5

Bring to a boil, then lower heat, cover, and simmer for 25 minutes until greens are tender.
6

Return 12 oz sliced smoked sausage to the pot, stir in 2 tbsp apple cider vinegar, and simmer for 2 minutes before serving.

Questions

How long does Collard Green Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Collard Green Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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