Rating: 3 stars
8 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

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.

Laraine Perri
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; fat 5.4g; saturated fat 2.1g; mono fat 2.3g; poly fat 0.7g; protein 10g; carbohydrates 30g; fiber 5g; cholesterol 20mg; iron 3mg; sodium 564mg; calcium 103mg.
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