ANDOUILLE SAUSAGE VEGETABLE SOUP RECIPE
Low carb spicy sausage vegetable soup recipe - an easy, delicious andouille sausage and mushroom soup bursting with flavor and naturally keto diet compliant.
Provided by Courtney O'Dell
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- In a large stock pot or dutch oven, add olive oil and heat on medium until light and shimmery.
- Add onion and cook until soft, about 5 minutes.
- Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes, stirring occasionally, until fragrant, soft, and lightly browned.
- Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well.
- Season vegetables and meat with cumin, salt, dried oregano, and pepper.
- Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan.
- Stir well and bring to a rolling boil, let reduce for about 5 minutes.
- When soup has thickened slightly, remove from heat and ladle into bowls.
- Serve immediately, enjoy!
ANDOUILLE SAUSAGE SOUP
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
SUMMER VEGETABLE SOUP WITH ANDOUILLE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER
This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.
Provided by Ladytia86
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
- Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
- Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g
ROASTED VEGETABLE SOUP
This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
Nutrition Facts :
ANDOUILLE SAUSAGE SOUP
Make and share this Andouille Sausage Soup recipe from Food.com.
Provided by Babushka
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
- Slice and cook sausage in a seperate pan with 1/2 cup water.
- Add sausage, spinach,pastina, and spices to pot.
- Continue to cook on low heat for 1 hour. Stirring occasionally.
- Serve with bread.
Nutrition Facts : Calories 394.1, Fat 21.8, SaturatedFat 7.4, Cholesterol 43.8, Sodium 1415.3, Carbohydrate 25.9, Fiber 6.2, Sugar 3.3, Protein 24.5
VEGETABLE-SAUSAGE SOUP
Provided by Suzanne Solberg
Categories Soup/Stew Vegetable Sausage Bon Appétit Los Angeles California
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.
SWEET POTATO, CORN, AND ANDOUILLE SAUSAGE SOUP
My husband had a soup similar to this in a restaurant and loved it. Since they would not share the recipe, this is my interpretation.
Provided by Cheryl W.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
- Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 29.1 g, Cholesterol 3.8 mg, Fat 3.9 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 913 mg, Sugar 7.6 g
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