Andouille Sausage Soup

Name: Andouille Sausage Soup
Ingredients: 1 tablespoon canola oil; 2 large onions, chopped; 3 medium carrots, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices; 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes; 1 can (28 ounces) crushed tomatoes in puree; 1 teaspoon Worcestershire sauce; 1/4 teaspoon pepper; 1 carton (32 ounces) reduced-sodium beef broth; 2 teaspoons liquid smoke, optional; 1/4 teaspoon cayenne pepper, optional; Sour cream, optional

"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..."

INGREDIENTS

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1 tablespoon canola oil

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2 large onions, chopped

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3 medium carrots, chopped

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1 medium green pepper, chopped

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2 garlic cloves, minced

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1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices

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1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes

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1 can (28 ounces) crushed tomatoes in puree

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1 teaspoon Worcestershire sauce

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1/4 teaspoon pepper

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1 carton (32 ounces) reduced-sodium beef broth

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2 teaspoons liquid smoke, optional

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1/4 teaspoon cayenne pepper, optional

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Sour cream, optional

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