White Bean, Collards, Sausage, and Chicken Soup

White Bean, Collards, Sausage, & Chicken Soup

When it’s super cold outside, there’s nothing that is more comforting to me than a big bowl of soup.

Soup is also a really great thing to make when you want to cook once and eat many times.

What really takes soup over the top, though, is that you can get a complete slow-carb meal together in one bowl. When I have a soup with herbs, vegetables, and some chicken, I feel like I’m eating healthier.

It was a perfect way to start the new year.

With this particular recipe, I happened upon one of the older ladies from church making a copy of this one to send to her granddaughter in Michigan. It looked good, so I asked for my own copy.

I was waiting for a reason to make it, and we ended up having a soup night at church for our annual New Year’s Eve dinner. It was a hit!

This recipe is so good, it’s probably going into a rotation.

What’s your favorite soup when it’s really cold out?

Please post your favorite in the comments! If you can do a recipe quickly there, that’d be awesome, but even if it’s just a quick explanation to give us inspiration please do!

White Bean, Collards, Sausage, and Chicken Soup

Rating: 41

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: about 6-8 servings

White Bean, Collards, Sausage, and Chicken Soup

This is a great soup recipe with completely slow-carb ingredients. I tried it on a whim, and it was delicious.


  • 1 bunch collard greens
  • 1 Tbsp olive oil
  • 8 oz (about 4 sausages) Italian sausage (without sugar)
  • 1 large chicken breast, cooked and cubed
  • 3 cloves garlic, minced
  • 2 leeks (just the white and light green parts) or 2 bunches of green onion, sliced
  • 3 c white beans, cooked, rinsed, and drained (or 2 cans)
  • 6 c chicken broth
  • salt and pepper to taste


  1. Prepare the collard greens by removing the stem, rolling the leaves up like a cigar, and slicing them in 1/4 inch ribbons. You will probably have to do it just a handful of leaves at a time, or you won't get a good roll. Set it aside for later.
  2. In a soup pot over medium-high, heat the oil then saute the garlic. Add the sausage and the chicken, stir it together, then add the leeks or green onion and cook until tender, about 3 minutes.
  3. Then add the collards, stir together, the cover and let it wilt, about 5 more minutes.
  4. Add the beans and chicken broth. Add more water as well, if it's pretty thick or you'd like it to feed more. Taste while it's not super hot and add some seasoning. Bring to a boil, then pull it back and let it simmer for about 15 minutes.
  5. Adjust the seasoning once more before plating, and then enjoy!

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  1. I love a hearty soup, but must say I’m not on first name basis with collards. My first thought was – is it like cooked spinach? I’m thinking of trying cabbage, maybe?

    • It’s less flimsy than spinach, but I suppose the soup would work with any green, leafy vegetable. I love kale and collards in soups because they just have so much nutrition, and whatever comes out of the leaf ends up in the water anyway. Have you ever had kale? Collards are closer to kale than spinach.


  2. This was a hit at my house. As a southerner living in New Jersey, I am a fan of anything having to do with collards. Thanks for sharing!

  3. Looks good!! At least once every winter I just do a “throw everything into the pot” type soup – unbelievably, it hasn’t been bitter-cold enough to do that yet this year (and this year there would be things not thrown in). Every other soup I can think of that I’ve made in the past is not good for slow carb, so I’ll just have to mosey on over and check out your soup recipes. 🙂

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