Sweet Potato, Corn, and Andouille Sausage Soup
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
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.
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