Ingredients
- 1 lb of Chorizo Sausage (mine was pre-cooked)
- about 1 lb of Fingerling Potatoes
- 1/2 half of a large bunch of Collard Greens – about 4 cups chopped
- 1 small Onion – diced
- 1 can of Diced Tomatoes with the juice – no salt added
- 1 can of Cannellini Beans – drained
- 1 32 oz box of unsalted Beef Stock or Bone Broth
- 1 tsp of Salt
- 1 tsp of Oregano
- 1/2 tsp of Pepper
- 1/2 tsp of Chilli Powder
- 1/2 tsp of Cayenne
- One thing I’ll ask you to do is to pay attention to how I layer the soup in the crock pot; the food on the bottom needs the most cooking time.
- Chop your potatoes and lay them on the bottom of the pot.
- Next, slice the chorizo, you’ll want to make the slices about the same size as the potatoes for easy eating.
- Add those to the pot.
- Chop the onion and add this next.
- You’ll then add the canned tomatoes, drain the beans and add them on top.
- Next, add in your seasoning and spices.
- Lastly, chop and pile in your collard greens.
- Stuff them in there as well as you can, these will majorly cook down.
- The reason I have you put these on top is because the steam will rise and cook them beautifully, and they won’t overcook in the bottom of the pan.
- The potatoes need the most heat to cook so they are on the bottom.
- I usually assemble this on a Monday night and place in the fridge overnight.
- In the morning, I add the stock and turn the slow cooker on.
- You can cook this for 8+ hours on low or for 4 on high.