Smoky andouille gives this hearty and comforting soup a wealth of deep flavor, while chopped coleslaw mix allows it to come together in a flash.
2 cups unsalted beef stock
1 cup water
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 8 ounces)
2 fresh thyme sprigs
4 ounces smoked andouille sausage, thinly sliced
1 cup chopped onion
3 garlic cloves, minced
1 (14-ounce) package coleslaw
1/4 cup dry white wine
1 (14.5-ounce) can stewed tomatoes, undrained
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
How to Make It
Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender.
Heat a large nonstick skillet over medium heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion; cook 3 minutes. Stir in garlic; cook 30 seconds. Add coleslaw and wine; cook 3 minutes or until tender, stirring frequently.
Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 minutes.