- 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
- 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.
04/13/2018
recipepes.com
Sweet Potato, Corn, and Andouille Sausage Soup, recipe
PT15M
PT1H
5
455 calories