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

This soup from Food Network Magazine is low calorie and delicious. With our gardens filled with fresh vegetables it's a great time to prepare this for your family or to serve to dinner guests. Serve with some crusty rolls for a great meal.

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.