I got a good deal on some andouille sausage, with no particular ideas for using it, so I tried this recipe, mostly because it's low in carbs. It's hard to find low-carb soup recipes that aren't full of cream. I did something I never do--I followed the recipe to the letter, with the exception of adding some cayenne pepper like the first reviewer.<br/>The soup is very tasty and full of stuff. It's almost more stew-like than soupy. But the fact that it just uses broth makes the liquid thin. A little paradox. I was thinking of adding some sliced potato to give it a little more body. <br/>Thanks for the recipe, Karen.
Very good summer soup. I added an extra onion and a wee bit more garlic. I used 2 packages of frozen kale (market was out of fresh), a couple of dashes of cayenne, and a dollop of goose fat for body. Served with a good red wine & baguette.
Thank you Karen!! I put it in my personal recipe box! I only used red onions (2 1/2 med ones), three dashes of cayenne; I reduced liquid to 2.5 quarts; as suggested in a comment, I had 6 quartered small potatoes: used 12 oz package of andouille and added 4 oz of chicken sausage and was very very pleased with results: it is a meal with great left overs! I used a combo of beef, vegetable and chicken stock! thankk you to the reviewers too!!!