Best Andouille Sausage Soup Recipes

ANDOUILLE SAUSAGE SOUP

Steps:

• 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., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and 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.

RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
• Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
• Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
• Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

SWEET POTATO, CORN, AND ANDOUILLE SAUSAGE SOUP

Steps:

• Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
• Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
• Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
• Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
• Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER

Steps:

• In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Season to taste with salt and pepper.
• Ladle into bowls and garnish with cilantro and sour cream if desired.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Combine both stocks and lentils in a large pot.
• Over high heat, bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
• Remove seeds from skillet.
• Heat oil in same skillet over medium heat.
• Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
• Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
• Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
• Season soup to taste with salt and pepper.

BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE

Steps:

• In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE

Steps:

• Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
• Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
• Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
• Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
• Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
• After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
• The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE

Steps:

• Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
• Cook on low for 8 - 10 hours.
• Taste and add additional salt and pepper if desired.
• Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
• Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
• Tear basil leaves over both batches and stir.
• Serve with additional basil leaves and shredded Parmesan cheese, if desired.

BEAN SOUP W. ANDOUILLE SAUSAGE ( CROCK POT)

Steps:

• 1. In a medium sized bowl, soak the beans for 2 hours, sort and drain. In the crock pot; place beans, chicken stock, onion, celery, garlic, ham hock, seasoning packet for beans. Pour enough water to cover the beans Set heat to high, cook 6 hours or until tender.
• 2. About an hour before the beans are cooked; remove the ham hock. Pull any meat from the hock and add it to the beans. Add the sliced sausage, creole seasoning, and balsamic vinegar. Stir well.
• 3. Enjoy!! This soup is deliciously spicy..

LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

ANDOUILLE SAUSAGE SOUP

Steps:

• Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
• Slice and cook sausage in a seperate pan with 1/2 cup water.
• Add sausage, spinach,pastina, and spices to pot.
• Continue to cook on low heat for 1 hour. Stirring occasionally.
• Serve with bread.

SWEET POTATO SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Roast the sweet potatoes in a 350-degree oven for 45 to 50 minutes, until a fork can be poked easily all the way through. Remove from oven and cool at room temperature or in the refrigerator. When cool enough to handle, use your hands to remove the peel. In a stock pot, sauté onions and garlic in butter for five minutes, then add the chicken stock, sweet potatoes, cinnamon and cloves. Simmer over medium-low heat for 20 minutes. Puree the mixture using a handheld blender, liquid blender or food processor. Add the cream and sausage, and simmer over medium-low heat for an additional five minutes. Garnish with slices of Andouille, serve and enjoy. To store: This soup can be refrigerated for up to 3-4 days or stored in your freezer for up to two months. Tony's Tip: Andouille sausage is a smoked meat, which means you don't need to cook it before serving. We add it to the soup and cook for five minutes just to heat the sausage and allow the flavors to meld together. If you can't find Andouille sausage, look for another firm-bodied, smoked meat to use as a substitute, but stay away from crumbly sausages like Chorizo for this recipe.

ROASTED VEGETABLE SOUP WITH ANDOUILLE SAUSAGE

Steps:

• (This is NOT my picture). Slice up Andouille sausage into size you prefer. Boil for about 10 min. Drain and set aside.
• Remove seeds and stem from bell peppers and cut in half. Cube potatoes into large bite size pcs. Cut carrots in half longways. And quarter 1/2 of a sweet onion. Place all veggies in a large bowl, drizzle with olive oil and sprinkle with Mrs. Dash original blend.
• Place on large baking sheet along with garlic cloves (leave garlic in skin). Bake at 300° for 2 hrs. or till potatoes are fork tender.
• Remove garlic skin and place all veggies EXCEPT potatoes in food processor. Add about 2 c. of vegetable stock and puree.
• Pour into large soup pot with 4 c. of vegetable stock. Add cubed potatoes, cream cheese and Andouille sausage. Add paprika and salt and pepper to taste. Heat and let simmer long enough to melt cream cheese.