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.
This dish comes together easily. It's not an exciting soup, but it's comforting and filling on a cold night. I used chicken andouille sausage, but I think it might have been a little tastier with the higher fat content of regular andouille sausage.
We thought this was very good! Great flavor and spice from the andouille (used fresh instead of smoked as that is all we could find). Shredded my own cabbage instead of a pre-sliced bag. Sauteed the cabbage a little bit before adding wine; also simmered a little longer once all together at end. Served a smaller portion of soup with Grilled Cheese with Roasted Tomato Spread (CL Oct 2014).
I've made this twice now, and boy is it good. I had a head of organic cabbage to use and this was the perfect solution (the recipe calls for prepackaged coleslaw). I made as written, using sherry for the white wine. Make sure you cook the cabbage until it's limp, at least 10 min (not 3) for me. The only downside is that you dirty a skillet as well as the stockpot...not a big deal for a meal this hearty & healthy.
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