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© 2016 by Adrienne Inger. 

 

Sweet and Spicy Andouille and Black Bean Soup

May 1, 2017

 

Servings: 6-8
Prep time: 15 minutes
Cook time: 40 minutes

- 2 large sweet potatoes, diced
- 4 fully cooked organic andouille sausages, sliced
- 2 cans black beans, drained and rinsed
- 1 white onion, diced
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 8 cups stock (vegetable or chicken, you decide)
- 3 TBSP flour or cornstarch
- Salt and pepper to taste
- Fresh parsley to garnish (optional)
- Olive oil

Lightly coat the bottom of a large soup pot in olive oil and turn stove heat to medium. Add potatoes, onions, garlic, bell peppers, salt, and pepper to pot and sauté until onions are translucent and veggies have softened. Next, add stock and flour to the pot, mixing thoroughly to eliminate any clumps. Add black beans and bring soup to a light boil, then cover and reduce to low heat. Let simmer for 40 minutes. Add fully cooked sausage halfway through cook time (at 20 minutes). Serve warm with fresh parsley garnish.
 

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Eat My Facts

A practical blog for healthy living