Sausage and Vegetable Soup

7 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
Cajuns love to cook “all day long” meals, but this soup is as good as any “all day cooked” soup. With busy schedules, this makes you look like you slaved all day; allowing you quality time with family and friends or a good game of bouree.

Ingredients

  • 1 (14.5 oz) can chicken broth
  • 1 (14.5 oz) can beef broth
  • 1 (14.5 oz) can Italian stewed tomatoes
  • 2 cups hash browned potatoes
  • 1 (16 oz) package HEB soup vegetables, frozen
  • 8 oz smoked sausage, sliced
  • salt and pepper to taste
  • 1 tsp sugar

Step-by-Step Instructions

  1. Combine broths and undrained tomatoes in a large sauce pan and bring to boil.
  2. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again.
  3. Reduce heat and simmer for 20 minutes, until vegetables are almost done.
  4. Add hash browns and simmer until soft, about 5-10 minutes.
  5. Season to taste and ladle into bowls. Sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended sides are cornbread or french bread.

Common Problems and Solutions

Q: Can I use fresh vegetables instead of frozen?

A: Absolutely! Use about 2 cups of diced vegetables (carrots, celery, green beans, corn) and add a few extra minutes to the simmering time.

Tips and Techniques

The teaspoon of sugar balances the acidity of the tomatoes—don’t skip it. For a thicker soup, mash some of the potatoes against the side of the pot before serving.

Ingredient Substitutions

  • smoked sausage: andouille sausage
  • frozen soup vegetables: 2 cups mixed fresh vegetables
  • hash browned potatoes: diced fresh potatoes

Equipment Needed

  • large sauce pan or soup pot