Sweet Potato, Corn,

and Andouille Sausage Soup

Sweet Potato, Corn, and Andouille Sausage Soup

Serves 6


1 tablespoon vegetable oil
2 sweet potatoes, peeled and cubed (3 cups)
1 medium onion, diced (1½ cups)
2 ribs celery, sliced
1 small green bell pepper, diced
2 or 3 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, or to taste
1 (32 ounce) carton Swanson’s® Cooking Chicken Stock©
1 (11 ounce) can corn with diced red and green bell peppers, drained
3 andouille sausages, cut in half lengthwise and sliced crosswise (about 1 pound)
¼ teaspoon dried thyme (optional)


Heat oil in a skillet over medium heat. Add potatoes, cook 5 minutes. Stir in onion, celery and bell pepper, cook 2 minutes. Add remaining ingredients, simmer until potatoes are tender but not mushy. Season with salt and pepper as desired.