Sweet Potato, Corn, and Andouille Sausage Soup recipe
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- 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 caloriescarbohydrate: 29.1 gcholesterol: 3.8 mgfat: 3.9 gfiber: 4 gprotein: 4.6 gsaturatedFat: 0.9 gservingSize: -sodium: 913 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato, Corn, and Andouille Sausage Soup
Directions
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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.