Join Becky Lynn and Ami Trull as they cook a delicious soup today. You’ll hear tips and tricks, and even a sweet nod to Becky’s dear friend, Warren Culbertson.
Here’s the recipe for you to try it for yourself!
ANDOUILLE AND COLLARD GREENS SOUP
2 T olive oil
12 oz. andouille, diced
1 bunch collards – washed and cut into ½ inch ribbons
1 small onion, sliced
1 tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. crushed red pepper flakes
½ tsp. ground black pepper
4 cups chicken stock
1 14.5 oz. can of fire-roasted diced tomatoes
1 cup water
Heat olive oil until simmering and then add the diced andouille and brown for about 5 minutes.
Add the collard greens, onion and spices and cook, stirring regularly until veggies are softened and onion is turning transparent.
Add the chicken stock, tomatoes and water to the pot and bring to a simmer, cover and cook until collard greens are tender – about 1 ½ hours.