Andouille Sausage and Bean Soup

This is a great Southern-inspired recipe that also freezes well. Perfect with cornbread.


1 lb. andouille sausage, cut into 1/2″ chunks
1 medium diced onion
1 carrot, peeled and diced
1 celery rib, diced
1 15 oz. can peeled tomatoes
1 15 oz. can EACH of Pinto, Great Northern and Garbanzo beans
32 oz. chicken stock
1 cup frozen corn
Cayenne pepper and salt to taste


Add tomatoes to a 5 qt. dutch oven and mash with a large spoon or potato masher. Turn heat on low and cover.

Saute the sausage in a large skillet. Transfer to the dutch oven and keep covered. Saute the onion, celery and carrot until the onion is translucent. Add to pot.

Add the beans with their liquids to the pot, and the chicken stock. Increase heat and simmer on low, uncovered for about 45 minutes. Add the corn and season with the cayenne and salt.

Simmer another 15-30 minutes. Remove from heat and let stand for 10 minutes. Serve.

Serves 6-8.


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