Roasted Vegetable Soup With Andouille Sausage Food

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.

ANDOUILLE SAUSAGE VEGETABLE SOUP RECIPE

Steps:

• In a large stock pot or dutch oven, add olive oil and heat on medium until light and shimmery.
• Add onion and cook until soft, about 5 minutes.
• Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes, stirring occasionally, until fragrant, soft, and lightly browned.
• Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well.
• Season vegetables and meat with cumin, salt, dried oregano, and pepper.
• Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan.
• Stir well and bring to a rolling boil, let reduce for about 5 minutes.
• When soup has thickened slightly, remove from heat and ladle into bowls.
• Serve immediately, enjoy!

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ANDOUILLE AND ROASTED SQUASH GUMBO

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast until tender and brown at the edges, 20 to 25 minutes.
• Heat a soup pot over medium-high heat. Add a drizzle of oil and the sausage, cook until brown, then remove. Add the remaining oil, some black pepper, flour and paprika, and stir. Cook until brown and very fragrant, 20 minutes. Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes. Add the okra, thyme, garlic, bay leaf and chile peppers, stir a few minutes more. Add the stock, beer and tomatoes and the hot sauce, to taste. Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls and top with the scallions.

SUMMER VEGETABLE SOUP WITH ANDOUILLE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
• Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
• Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Use bulk sausage or remove the casings from the sausage and discard.
• Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
• Spoon out most of the fat from the cooked sausage and discard.
• Add the onions and garlic and cook, stirring,until soft but not browned.
• Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
• When the soup in boiling, add the orzo and cook for 20 minutes.
• Season to taste with salt and pepper.
• Serve in heavy soup bowls.
• If desired, sprinkle Parmesan cheese over each serving.
• To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
• It may also be frozen.

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.