Slow Cooker White Bean, Andouille + Collard Greens Soup

I'm only minimally sorry for bombarding you all with all these slow cooker recipes this month but I've been using this little machine weekly.  I have the 4 quart crockpot which is great size for Cam and me.  I promise I'll start mixing it up after the slow cooked pork recipe I'm sharing next week.  

This is almost a stew, slightly thickened by the starchiness of the beans.  Make sure not to let it cook too far, otherwise the beans will breakdown entirely and you'll have a weird, delicious blended bean soup situation. Cook until the beans are tender but don't let them fall apart.  

Slow Cooker White Ben, Sausage + Collard Greens Soup

12 oz white beans, soaked overnight and drained

12 oz andouille sausage, sliced

1 yellow onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 carrot, peeled, diced

1 bay leaf

about 3" piece of parmesan cheese rind wrapped in cheese cloth

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

4 cups chicken stock

3 cups water

1 bunch collard greens, stems discarded, leaves chopped

splash red wine vinegar

s + p

Add beans, sausage, onion, garlic, celery, carrot, bay leaf, cheese rind, thyme, basil, oregano, stock and water to the slow cooker pot.  Stir, cover and let cook on High about 4 hours or 7 hours on Low, until beans are tender.  Stir in collard greens.  Season with salt, pepper and red wine vinegar.  Serve hot.