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Andouille Sausage and Sweet Potato Soup

  Sweet potatoes 5 Medium
  Andouille sausage 1 Pound
  Red peppers 2
  Yellow peppers 2
  Green peppers 2
  Chicken stock 5 Cup (80 tbs)
  Concentrated apple juice 1 Cup (16 tbs)
  Grated orange rind 1 Teaspoon
  Tomato paste 3 Tablespoon
  Bay leaf 1

Boil the sweet potatoes in a large pot in water to cover until tender. Drain, cool, peel, and coarsely mash.
Partially cook the sausage in a skillet. Wipe off the excess fat after cooking.
Wash, core, and thinly slice the peppers.
Combine the chicken stock, apple juice, sweet potatoes, orange rind, and tomato paste in a stock pot. Reserve 8 strips each of red, yellow, and green pepper for garnish. Add the remaining peppers to the stock pot. Stir well until blended on medium heat.
Add the bay leaf and sausage and simmer for 35 minutes. Discard the bay leaf.

Recipe Summary

Recipe from <b>The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods</b> by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). <a href="">Click here to purchase The Sweet Potato Lover's Cookbook!</a>

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Nutrition Rank

Nutrition Facts

Serving size

Calories 713 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.6%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 90.3 mg30.1%

Sodium 1115.3 mg46.5%

Total Carbohydrates 91 g30.4%

Dietary Fiber 9.5 g37.8%

Sugars 43.3 g

Protein 33 g66.5%

Vitamin A 586.1% Vitamin C 540.8%

Calcium 10.5% Iron 27.1%

*Based on a 2000 Calorie diet

Andouille Sausage And Sweet Potato Soup Recipe