Andouille Sausage Soup: Difference between revisions
From McGough's Recipes
(Created page with "480px|thumb|right Prep: 20 min. Cook: 35 min. === '''Ingredients''' === *1 tablespoon canola oil *2 large onions, chopped *3 medium carrot...") |
mNo edit summary |
||
Line 28: | Line 28: | ||
[https://www.tasteofhome.com/recipes/andouille-sausage-soup/ Link to recipe] | [https://www.tasteofhome.com/recipes/andouille-sausage-soup/ Link to recipe] | ||
[[category:new]] | [[category:new]][[category:Taste Of Home]] |
Revision as of 02:10, 9 February 2019
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.