What's for Dinner Tonight? - Summer Vegetable Soup with Andouille

Even in the middle of winter, we can enjoy recipes from the summer file. This soup from Food Network Magazine is low calorie and delicious. Even if you can't find any good fresh vegetables in your winter climate, you can always substitute frozen. Any hot soup is great on a cold winter's day, so why limit it to summer?

Summer Vegetable Soup with Andouille

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 - 12 ounce package fully cooked andouille sausages, halved lengthwise and

sliced into 1-inch pieces.

1 pound red-skinned potatoes, cut into chunks

4 ounces wax beans, trimmed and halved

4 ounces green beans, trimmed and halved

1 ear corn, kernels cut off

1 tablespoon tomato paste

1 teaspoon chopped fresh thyme

Kosher salt and freshly ground pepper

2 cups low-sodium chicken stock

1 large tomato, chopped

2 tablespoons chopped fresh parsley 

1. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

2. Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.. Top each serving with the tomato, parsley and a drizzle of olive oil.

3. Add the sausage to the pot and return to a simmer; season with salt

Note: Keep in mind this is very spicy because of the andouille sausage.