• 1 tablespoon olive oil
  • 1 pound sausage (any variety of fresh sausage)
  • 10 cups chicken broth
  • 10 ounces fresh or frozen okra, spinach, swiss chard or turnip greens
  • 2 cups cooked chicken or duck, cut in pieces


Preparing the beans:
  1. Rinse, drain and pick over.
  2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or, for a "quick soak", boil for 10 minutes and let stand for 2 hours.
  3. Drain beans and place in a 4 quart pot with 8 cups water.
  4. Bring to a boil, reduce heat and simmer, covered, for 1 hour or more.
While simmering the beans:
  1. Brown sausage in oil over medium heat in an 8 quart pot.
  2. Drain excess fat.
  3. Add seasoning packet and stir about 1 minute.
  4. Add chicken broth and drained beans.
  5. Bring to a boil and simmer 45 minutes, covered.
  6. Add rice, greens and chicken.
  7. Simmer 1 hour, covered.
This soup will thicken considerably if made ahead. Add broth to thin out soup consistency.

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