Andouille Sausage Soup

• 1 tablespoon canola oil
• 2 large onions, chopped
• 3 medium carrots, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
• 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
• 1 can (28 ounces) crushed tomatoes in puree
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 carton (32 ounces) reduced-sodium beef broth
• 2 teaspoons liquid smoke, optional
• 1/4 teaspoon cayenne pepper, optional
• Sour cream, optional

1. In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot.
2. In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

canola oil, onions, carrots, green pepper, garlic, sausage links, red potatoes, tomatoes, worcestershire sauce, pepper, beef broth, liquid smoke, cayenne pepper, sour cream

Taken from www.tasteofhome.com/recipes/andouille-sausage-soup/ (may not work)