1 pack of Johnsonville Smoked Andouille Sausages (cut in bite sized pieces)
1 onion diced
2 carrots (shredded or quartered and thinly sliced)
2-3 celery stalks diced
2 cups frozen or fresh Green beans
1 can diced fire roasted garlic tomatoes
3 tablespoons beef base
32 ounces bottle of V8 Juice
1 tablespoon Cajun seasoning (optional)
2 teaspoons crushed rosemary
2 teaspoons crushed oregano
2 teaspoons curry powder
1 teaspoon cumin
8 oz. uncooked barley
2-3 squashed (cut into 1/2 cubes)
- In a deep stock pot, cook onions, celery and carrots until the onions are translucent (about 6 minutes). Remove them from the pot.
- Add bite sized sausage pieces to the hot pot. Cook over high heat until the sausage is browned. Some pieces may look burnt, but it's okay! That adds a ton of flavor to the soup!
- Pour out any oil if you are worried about calories. Since I'm not, I leave it in for more flavor!
- Add in the beef base and green beans.
- Add enough water to cover the tops of the vegetables. Let it come to a boil and stir to dissolve the beef base.
- Once the beef base is dissolved, add in all the other ingredients EXCEPT for the squash.
- Bring to a boil and add in the barley.
- Turn the heat down to low so that the soup can simmer. Cook for 40-45 minutes.
- At the 30 minute mark of cooking, add in the squash. This will allow the squash to retain a little bite. If you like squash to be completely cooked, add earlier in the process.
- Top with sour cream or cheese if desired and serve with some crusty bread.
- I normally use a kielbasa for sausage soup. It just so happened that the andouille sausage was on sale and it really made this batch of soup pop.
- All the spices listed are optional! Pick and choose as you see fit. I love a hearty soup that is rich and flavor but it's not for everyone.
- And, all the spices are my estimate of what I put in. I normally measure with my palm and throw it in the pot. So if a measurement feels like it's to much, then reduce the amount. You can always add more later!
- The beef base and water can be replaced with either chicken base and water, beef broth or chicken broth. I get the beef base at Sam's Club. I think it's better than beef bouillon. But that would work as well.
- All the veggies can be changed, but I recommend keeping the onions and celery because they add a lot of flavor to the base.
- Use any kind of diced tomatoes that you want. I had these in the pantry and they worked great.
- You can change the V8 out for tomato juice. But I love the fact that V8 thickens the soup and adds in extra servings of veggies for the family!
- Barley absorbs a lot of water even after it's cooked. You may need to add additional water, broth or V8 when reheating the soup!
Update: I also think and adobo chili pepper would be good in here, but the hubby and kids would not approve! They might go for a jalapeno or two!