Recipe for success: White Bean Soup with Andouille and Collards (Slow cooker)

My best friends over at Real Simple magazine have done us a solid by putting out a super delicious soup recipe for the slow cooker. And by best friends I mean magazine professionals I've never met before...but the way to my heart is through my stomach, or something along those lines.

1. Assemble the ingredients:
   

   • 1 pound dried white beans • 1/2 pound andouille sausage links, cut into big bite pieces • 1 large onion, chopped • 2 stalks celery, chopped • 4 sprigs fresh thyme

   • 8 cups low sodium chicken broth • 1 bunch collard greens, cut into bite-size pieces (throw out stems) • 1 Tablespoon red wine vinegar • Salt and pepper • Cornbread muffins (optional)

2. Combine the beans, sausage, onion, celery, thyme and broth directly in the slow cooker.
3. Put a lid on it and cook 7-8 hours on low or 4-5 hours on high. It is considered cooked when the beans are tender.
4. For the last 20 minutes - pull out the thyme stems and add the collard greens. Cook until the collard greens are tender.
5. Add the 1 Tablespoon of vinegar and the salt and pepper to taste.
6. Serve it up with cornbread muffins.

NOTES:
• We've made this with both andouille and kielbasa and the sausage is a huge factor in flavor. If you like a bit of mild spice, then definitely make it with the andouille. Substituting in kielbasa will blunt the overall flavor.