Summer Vegetable Soup with Andouille
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 50 milligrams
- Sodium
- 900 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 5 grams
- Protein
- 24 grams
- Sugar
- 8 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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.