Spicy andouille or Cajun-style sausage flavor this hearty soup, but feel free to use your favorite smoked sausage. Serve with freshly baked cornbread or crusty rolls for a fabulous lunch or dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6 to 8
Ingredients:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 bell pepper, chopped, red, green, or other color
- 2 cans (14.5 ounces each) diced tomatoes
- 1 1/2 teaspoons Cajun seasoning blend
- salt and pepper, to taste
- 1 quart chicken broth
- 2 cans (about 15 ounces each) pinto beans, drained and rinsed
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh parsley or cilantro
Preparation:
In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.
Serves 6.
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