Andouille Sausage Soup: Difference between revisions
From McGough's Recipes
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! Prep !! Cook | |||
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| 20 Min || 35 Min | |||
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*1 tablespoon canola oil | *1 tablespoon canola oil |
Latest revision as of 12:46, 7 September 2022
Prep | Cook |
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20 Min | 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.