Andouille Sausage Soup
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
Reviews
Great soup! I did add zucchini as per another reviewer. I omitted the cayenne pepper since the andouille is spicy enough for our tastes, and added garlic. We loved the rich smokey tomato base. Great soup base that can be flavored with different sausages and veggies for personal taste. Thank you for sharing! Will make again.
very good.
Delicious!! I added zucchini and corn to make it more veggielicious! Also a pinch of paprika..
This was a pretty good base for a soup and came out similar to a minestrone but a little light on flavor. I kicked it up a notch by adding 2tsp cilantro, 2tsp cumin and 1tsp smoked paprika. My only problem with this recipe was the potatoes, after an hour they still were not cooked, my suggestion would be to boil them in the broth for a while before adding all the other ingredients.
My local butcher makes a FANTASTIC andouille and this soup was definitely a winner. I needed to cook it for much longer to make the sausage tender, simmer for at least an hour. Then add potatoes and onion mixture and cook for 20-30 more minutes. Add tomatoes during last 10-15 of cooking so they don't disintegrate. I also only used 1 onion and NO liquid smoke. Making these adjustments made it perfect - adding it to our regular rotation. Thanks!