Ingredients:
16 oz andoullie sausage, sliced into coins - then halved
2 tbsp. unsalted butter
1 yellow onion peeled & diced
2 - 27 oz. cans seasoned collard greens
1 - 15 oz. can corn kernels, drained
1 - 15 oz can seasoned pinto beans, drained
1 - 15 oz can hoppin john
1 - 15 oz can diced tomatoes with green chiles
1/2 tbsp. cajun seasoning
4 cups chicken broth
Instructions:
Saute the sausage in a large Dutch oven, or other heavy bottomed soup pot, until browned. Transfer the sausage to a waiting plate and set aside.
Add the butter and onion to the pot, sautéing just until the onion has softened- roughly 3-4 minutes.
Add all of the remaining ingredients to the pot, then stir everything together until evenly combined.
Bring the soup to a boil, then immediately reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
Ladle into bowls, serve warm, and enjoy!