Andouille sausage gives this hearty, chunky soup a nice smoky flavor, while chopped chopped coleslaw mix allows it to be put together very quickly for those busy nights.
- 2 cups unsalted beef stock
- 1 cup water
- 2 medium Russet potatoes, cut into 1/2-inch-pieces
- 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 tbsp red wine vinegar
- 1/4 tsp freshly ground black pepper
- 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. Serves 4 (serving size: about 2 cups).