Andouille Sausage Soup

I wanted a vegetable-filled soup with a lot of flavor. Adding andouille sausage made this recipe spicy enough that even my sons enjoy eating it!

—Steven Thurner, Janesville, WI

Prep: 20 min. • Cook: 35 min. • Makes: 10 servings

• 1 Tbsp. canola oil
• 2 large onions, chopped
• 3 medium carrots, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 pkg. (12 oz.) fully cooked andouille chicken sausage links, cut into ¼-in. slices
• 1 ½ lbs. red potatoes (about 5 medium), cut into ½-in. cubes
• 1 can (28 oz.) crushed tomatoes in puree
• 1 tsp. Worcestershire sauce
• ¼ tsp. pepper
• 1 carton (32 oz.) reduced-sodium beef broth
• 2 tsp. liquid smoke, optional
• ¼ tsp. cayenne pepper, optional
• Sour cream, optional

1. 1. 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.
2. 2. In same pot, brown sausage over medium heat. Add cubed potatoes, tomatoes, Worcestershire sauce, pepper, broth and the 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.

1 ⅓ cups: 168 cal., 5g fat (1g sat. fat), 28mg chol., 540mg sod., 23g carb. (7g sugars, 4g fiber), 10g pro.

Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable.