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Spicy Sausage and Swiss Chard soup

  • Category: Soup
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 10 – 12
  • Preparation Time: 15 – 20 minutes
  • Total Cooking time: 45 minutes- 1 hour

This soup is perfect either as an appetite whetting first course or as a main meal. The smoky spiciness of Andouille sausage, which is most commonly found in gumbo, is a perfect accompaniment to the delicate flavor of Swiss chard, which to me tastes like a cross between celery, spinach, and mild beets, and the heartiness of black eyed peas which has long been a staple of southern and soul cuisines. Try this at your next potluck or a cool spring evening dinner and enjoy.

Amount Measure Ingredients
4 quarts Chicken Stock (about two large cans)
12 oz Andouille sausage, diced
1 cup sweet yellow onion diced
2 tsp olive oil
1 Tbsp garlic (about 2 cloves crushed)
1 bunch swiss chard rinsed and chopped into bite sized pieces
3 medium potatoes, peeled and diced into 1/2″ pieces
15 oz can Ro-tel brand diced tomatoes with green chilies
15 oz can black eyed peas drained
1 1/2 cups frozen sweet corn
3-4 heavy dashes green Tabasco sauce or other jalapeno based sauce
2 Tbsp red wine vinegar
2 Tbsp red wine
2   bay leaves
    salt and pepper to taste
4 Tbsp cornstarch whisked into 1/2 cup cold water or stock

To prepare:

Heat a large soup pot over moderately high heat and add in the olive oil, chopped onions, and garlic. sauté 4-5 minutes to caramelize, stirring constantly until the onions become a light honey brown color. Next add in the andouille and stir constantly til the sausage is heated thru then add in the chicken stock, Ro-Tel tomatoes, jalapeno sauce, and bay leaves and bring to a gentle boil. Add in the potatoes and return to a simmer for about 10 minutes then add in the chopped Swiss chard. Simmer the soup until the potatoes and swiss chard stalks are tender. Add in the Vinegar, red wine, black eyed peas, and sweet corn then simmer another 10 minutes or so. Stir in the cornstarch and water mixture and return to a boil to slightly thicken. Serve immediately with croutons or oyster crackers.