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Slow-Cooker Sausage and Succotash Soup with Collards.. Smoked country sausage with corn, butterbeans, and collards in a slow-cooker meal.
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4.36 from 14 votes

Sausage and Succotash Soup with Collards


  • 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.
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