Appetizers / Soups / Salads

Andouille and Collard Green Soup by Gregory takes 60 minutes to prepare.

Andouille and Collard Green Soup by Gregory takes 45 minutes to cook.

Andouille and Collard Green Soup by Gregory makes 4 servings.

The ingredients for Andouille and Collard Green Soup by Gregory are:

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

Here is how you make Andouille and Collard Green Soup by Gregory:

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...serveServing Size: 1 cupNumber of Servings: 4Recipe submitted by SparkPeople user GINAD1608.

The nutritional information for Andouille and Collard Green Soup by Gregory is:

• Servings Per Recipe: 4
• 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