Summer Vegetable Soup with Andouille

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. 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.