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Author Notes: I traditionally make a soup every football Sunday. I came up with this recipe because I wanted to use potatoes and beef broth, and my wife suggested using a spicy sausage. The soup is heavy on flavor and you can make it as spicy as you wish. —Steven Thurner
- 2 Onions, diced
- 3 Carrots, chopped
- 1 Bell Pepper, chopped
- 1/2 pound Andouille Sausage, chopped
- 3 Potatoes, diced
- 28 ounces Canned Tomatoes
- 1/4 teaspoon White Pepper
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
- 2 teaspoons Liquid Smoke
- 1 teaspoon Worcestereshire Sauce
- 4 cups Beef Broth
- 2 Garlic Cloves, chopped
- In Dutch oven or large saucepan, over medium-low heat, saute' the onions, carrots, green pepper and sausage until the vegetables are tender and sausage is lightly browned. Stir in the remaining ingredients. Continue cooking, stirring occasionally until it comes to a boil. Reduce heat to simmer, cover and simmer for 30 minutes, or until potatoes are tender.
- Garnish with fresh grated Parmesan cheese (if desired). Serve with a crusted whole grain bread.
- The soup can also be made in a slow cooker. Combine all ingredients and cook 8 - 10 hours.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0