Summer Vegetable Soup with Andouille

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

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

Kosher salt and freshly ground pepper 

2 cups low-sodium chicken broth 

1 large tomato, chopped

2 tablespoons chopped fresh parsley

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Butternut Squash Soup

Chicken Noodle Soup

Garden Vegetable Soup

Hot and Sour Soup

Tuscan Vegetable Soup

Lentil Vegetable Soup

Chicken Noodle Soup

Ginger Carrot Soup