Summer Vegetable Soup with Andouille

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

Kosher salt and freshly ground pepper 

2 cups low-sodium chicken broth 

1 large tomato, chopped

2 tablespoons chopped fresh parsley


  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.
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