Andouille Sausage Soup Recipe

Andouille Sausage Soup Recipe
Andouille Sausage Soup Recipe photo by Taste of Home
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Andouille Sausage Soup Recipe

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I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables and keep it healthy, but wanted it to be interesting and original, too. My wife suggested adding the andouille.—Steven Thurner, Janesville, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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. Yield: 10 servings (3-1/2 quarts).
Originally published as Andouille Sausage Soup in Country Woman February/March 2016

Nutritional Facts

1-1/3 cups (calculated without sour cream): 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.

  • 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
  1. 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.
  2. 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. Yield: 10 servings (3-1/2 quarts).
Originally published as Andouille Sausage Soup in Country Woman February/March 2016

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