Andouille Sausage Soup Is Packed With Vegetables and Smoky Flavor

This traditional pork sausage originated in Southern Louisiana and comes from a blend of cultures, Germans, French, Africans, Acadians and Spanish. Before factories made the sausage, house cooks made it themselves, and the recipes varied widely. Some sausage was extra-spicy and other homemade sausage was mild. New Orleans is known for its Andouille sausage and the many ways it is used -- in jambalaya, in shrimp dishes, in scrambled eggs, in hot cheese sandwiches, and with hash browns.

Since I pick the less spicy type, that's what I bought. This is an original recipe, one that adults and kids will both enjoy. You can make it on your stove summit in an hour, or prepare it in a slow cooker set on low, and simmered for six hours. The amount of vegetables depends upon the size of your soup kettle. Add more vegetables if you have room. Small pasta may also be added for extra heartiness. Andouille Sausage Soup is truly a meal in a bowl!

Ingredients

14-ounce package fully cooked Andouille sausage

1/2 mug chopped onions

1/2 mug chopped celery

16-ounce carton unsalted chicken stock (or reduced salt stock)

14.5-ounce can of petite cut diced tomatoes and juice

1 mug water

2 chicken bouillon cubes

2 cloves of garlic, minced (or 1 teaspoon garlic powder)

1 teaspoon dried thyme

1 1/2 cups frozen mixed vegetables

Method

Slice the sausage into little coins and transfer to soup kettle or slow cooker. (If you're using a slow cooker, line it with a slow cooker bag before you add the ingredients.) Add all of the vegetables, the bouillon cubes, and the seasonings. Cover and simmer upon low for 20 minutes, stirring once or twice. Taste and correct the seasoning if necessary. You may hope to add more salt, depending upon your tastes and health. Serve this hearty soup with salty crackers or crusty bread.