After simmering a couple hours…
After simmering a couple hours…
Chicken broth, carrots, celery, onion, green bell pepper, garlic, leftover Andouille sausage, tomatoes, parsley, oregano, fennel seed, cayenne, paprika, and more red pepper in the form of dried flakes. Found the bay leaf!
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Ooh, it has more heat than I would like (the cayenne/red pepper burned my lips when I slurped a taste). I added 1 small chopped potato to see if that would help…and combat a bit of the grease. I only used 1 tbsp of EVOO to saute the veg and the sausage wasn’t very fatty, but the homemade broth was.
Nice!
I know you would like it, Sue T.
It’s kinda right up there with the kinds of soup I know you make
It sure is! Different spices of course. I’ll have to try this myself.
Mmm looks so good
Turned out fantastic!
Here is the full recipe, for anyone interested:
2 tbsp olive oil
70 g each onion, celery, carrots, and green bell peppers
6 oz Andouille smoked sausage, diced
2 cloves garlic, minced
9 oz tomatoes, diced, undrained
4 cups chicken or vegetable broth
94 g potato, diced small
1/2 tsp whole fennel seed
1/2 tsp crushed red pepper flakes
1 tsp dried oregano leaves
1/2 tsp smoked paprika
1 tsp parsley flakes (or 1 tbsp fresh, choppped)
1/2 cup plain sauerkraut (your favorite brand)
1/4 tsp creole seasoning (I used Tony Chachere’s)
1/4 tsp pink Himalayan salt
In a soup pot, saute the onion, celery, carrots, and pepper in the oil until translucent and the carrots are slightly tender. Add the chopped smoked sausage oregano, paprika, and fennel seed, and turn up the heat a bit to brown the meat. Once browned, the sausage will release a bit of reddish, spicy oil. You can drain it at this point, or leave it in.Add the minced garlic, then reduce the heat a bit and cook the garlic until fragrant.
Add the tomatoes and their juice, the broth, crushed red pepper, paprika, and salt. Let simmer for at least 20-30 minutes or til as long as you like. The longer, the better. If using fresh chopped parsley vs. dried, add it now, along with the sauerkraut, and cook until warmed through. Makes 5 servings.
Notes:
If you prefer less garlic flavor, add it in when sauteeing the onion/celery/carrot/pepper mixture. Andouille sausage has a fairly garlicky flavor already, so you can also omit it. I liked cooking the garlic in the oil from the sausage.
Nutrition data – 1 cup per serving
237 cals, 11 g carbs, less 3 g fiber (for 8 g net carbs), 16 g fat, 11 g protein, 641 g sodium
I want to save this for later, going to bed now though. Night
I’ll put it in the recipe book! Still working on it 🙂
Night.
Oh cool. You can also add a can of tomatoe paste to that for a bit of a different flavor to compliment the maters you put in it. I LOVE veggie soups. please repeat last sentance 2 more times.
My co=worker and boss love it. I bring them each a container when I make it. I was saying how I should sell it because anyone who eats it loves it, she THEN said she’d pay me for it (which defeats the purpose of my being nice) but… who’s to say maybe I could sell it and become the soup nazi!! (Seinfeld reference)
Yes you could
I was using what I had and trying to keep it low carb – it already has 8 grams, pretty hefty for a soup (I try not to go over 20 g/day), but I don’t eat anything else with it since it’s a high-cal meal
You’re doing really good with all this knowing stuffs Bobbi Jo Woods I just like to eat healthier w/o doing the math. Fresh like this soup, try to stay away from processed. You too could be a soup nazi!! Actually, I could be a sketti sauce nazi – my sauce is excellent too.
Sweet! I love sketti sauce!
I make outstanding sketti sauce. I have the recipe too. Okay, I’ll get it for ya. brb
\o/