Summer Vegetable Soup with Andouille

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 12 -ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces
  • 1 pound red-skinned new potatoes, cut into chunks
  • 4 ounces wax beans, trimmed and halved
  • 4 ounces green beans, trimmed and halved
  • 1 ear of corn, kernels cut off
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 1 large tomato, chopped
  • 2 tablespoons chopped fresh parsley
Directions
  • Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

  • Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.

  • Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

  • Photograph by Ryan Dausch


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