Andouille and Collard Green Soup by Gregory
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Collard green ~ fresh from garden ~ 100g** (by BMAKEDA) 4 cup Goya Dark Red Kidney Beans 4 cup Chicken stock, home-prepared 2 cup rotel original diced tomatoe & green chilies (by LISABRANDNEW11) 1 serving PictSweet Seasoning Blend, Frozen onion, pepper, celery and parsley (3/4 cup) (by MINTHESCRAPPER) 2 serving Aidell's Cajun Style Andouille Sausage - 1 link (85g) 4/pack (by KODAKINS) 3 tbsp Extra Virgin Olive Oil
Add olive in Dutch oven and heat over medium heat. Add sausage sliced and cook to brown. Remove sausage from heat and drain. Add Frozen Seasoning Blend to pot and cook to translucent.Add collards, chicken stock and Rotel tomatoes, cook collards till wilted. Bring to a boil storing greens occasionly. Slightly lower heat add drained kidney beans. Cook approximately 45 min till collards are tender...serve
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user GINAD1608.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user GINAD1608.
Nutritional Info Amount Per Serving
- Calories: 492.7
- Total Fat: 20.3 g
- Cholesterol: 32.2 mg
- Sodium: 1,974.5 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 18.7 g
- Protein: 30.0 g
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