I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. —Steven Thurner, Janesville, Wisconsin
Andouille Sausage Soup
Andouille Sausage Soup
Prep Time
20 min
Cook Time
35 min
Yield
10 servings (3-1/2 quarts)
Ingredients
- 1 tablespoon canola oil
- 2 large onions, chopped
- 3 medium carrots, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
- 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
- 1 can (28 ounces) crushed tomatoes in puree
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 carton (32 ounces) reduced-sodium beef broth
- 2 teaspoons liquid smoke, optional
- 1/4 teaspoon cayenne pepper, optional
- Sour cream, optional
Directions
- In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot.
- In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.
Nutrition Facts
1-1/3 cups: 168 calories, 5g fat (1g saturated fat), 28mg cholesterol, 540mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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