Slow Cooker Sausage and Succotash Soup with Collards
Slow-Cooker Sausage and Succotash Soup with Collards features so many of my favorite things all rolled up into a bowl of soup: smoked sausage, collards, succotash, plus a lot of aromatics. And a delicious bowl of soup it is, indeed.
Prep Time15 minutes mins
Cook Time2 days d 15 hours hrs
Course: Main Course
Cuisine: American South
Keyword: alabama-style slow cooker red beans and rice, sausage and succotash soup with collards, slow cooker, slow cooker sausage and succotash soup with collards
Servings: 8
- 1/2 pound smoked sausage sliced in 1/2 inch thick pieces
- 1 medium sweet onion diced
- 1 medium carrot peeled and diced
- 1 medium celery stalk diced
- 1 14.5 ounce can diced tomatoes, with the juice
- 1 1/2 cup cut corn frozen or fresh
- 1 1/2 cup tiny green butterbeans limas, fresh or frozen
- 1 quart chicken/turkey stock
- 1 - 2 teaspoons seasoned salt amount needed depends on sodium content of the stock
- 4 - 6 cups of collards cut and uncooked
Brown sausage bits in a skillet. Remove with a slotted spoon and add sausage to a slow-cooker.
Add remaning ingredients except collards. Cover and cook on high for 5 hours.
Add collards and stir. Cover and cook on high for an additional hour or until collards are tender.
Serve hot.