Andouille sausage adds a bit of Cajun spice to this soup, which is more commonly made with ham or bacon. Stir to combine the ingredients well, while gently scraping any bits off the bottom of the pot. Make the Lentil Soup. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. 50 Best Low-Carb Soup Recipes for 2018 says: August 23, 2019 at 1:17 pm […] Detailed recipe and credit – sugarfreemom.com […] Reply. Milk can be substituted with half & half or heavy cream for a richer, thicker soup. Transfer the sausage to a plate with a slotted spoon; set aside. Creole Lentil Soup with Andouille sausage straddles the wonderfully blurry line between soup and stew. This Sausage and Kale Soup is healthy, hearty and satisfying, with smoky Andouille sausage, Yukon gold potatoes, and plenty of kale. Stir in the remaining ingredients. A rustic, cooked smoked sausage stuffed with tripe, andouille originated in France but is a treasured ingredient in Louisiana's Cajun country, where it is a staple ingredient in gumbo and jambalaya. Andouille sausage provides most of the flavor in this soup, and I do not recommend omitting it. Add the andouille sausage to the pot and cook for 2-3 minutes, stirring frequently. Make it spicy with the sausage of choice but still all low carb with cabbage and … Crock Pot Andouille Sausage Cabbage Soup Recipe […] Reply. Soup is the most underrated category of food in my opinion, and one of … Seared sausage and cooked bacon join the party SIMMER THE BLACK BEAN WITH ANDOUILLE SAUSAGE SOUP FOR BEST FLAVOR. Leftovers can be refrigerated for 2-3 days. If you cook it up and serve it immediately, it’s a rich and hearty soup. Different texture. Then, add the lentils and chicken broth. If you make it ahead and stash it for later, it will become stick-to-your-ribs thick. Continue cooking, stirring occasionally until it comes to a boil.

Add the remaining 1/2 cup oil, and heat. 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.
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

After adding the sautéed sausage into the pot with the beans and the liquid, let it simmer for 2 to 2½ hours.
Same deliciousness. This is a great Whole30 friendly meal to keep on hand in the fridge!


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