Andouille Sausage Soup Recipe
2 large onions, diced
3 carrots, chopped
3 potatoes, diced
1 green or red pepper, chopped
½ pound Andouille sausage, diced
28 ounces canned tomatoes
2 tsp liquid smoke
1/4 tsp white pepper (black pepper could be used as a substitute)
1 teaspoon Worcestershire sauce
2 cloves garlic, chopped
¼ tsp cayenne pepper
4 cups beef broth
In a Dutch oven or large saucepan, over medium-low heat, sauté the onion, carrots, green pepper, and sausage until the vegetables are tender and sausage is lightly browned. Stir in the all the remaining ingredients. Continue cooking, stirring occasionally until it comes to a boil. Reduce heat to simmer, cover, and simmer for 25 to 30 minutes, or until potatoes are tender.
Serve with a crusty whole grain bread.
*Soup Recipe Contest 2015 Entry