Sweet Potato, Corn, and Andouille Sausage Soup recipe

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Ingredients

1 teaspoon peanut oil
3 andouille sausages, cut into cubes
1 teaspoon Cajun seasoning
4 (14 ounce) cans vegetable broth
1 sweet potato, peeled and cubed
1 (15.25 ounce) can whole kernel corn, drained

Nutrition Info

162.2 calories
carbohydrate: 29.1 g
cholesterol: 3.8 mg
fat: 3.9 g
fiber: 4 g
protein: 4.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 913 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

My husband had a soup similar to this in a restaurant and loved it. Since they would not share the recipe, this is my interpretation.

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