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.