Cajun Andouille Soup
3 to 4 Aidells Cajun Style Andouille Sausages
1 medium onion peeled and chopped
6 cups Knorr Chicken Broth
1 (15- oz.) can black-eyed peas drained
1 (14.5- oz.) can tomatoes with basil garlic and oregano
1 cup carrots sliced
2 tsp. Cajun seasoning
2 celery ribs sliced
Prep time: 15 minutes, Cook time: 45 minutes
Cut sausages in half lengthwise, then into 1/4-inch thick slices. Cook in a large pot with onion over medium-high heat for 5 minutes, stirring frequently. Add remaining ingredients except celery. Bring to a boil; reduce heat and simmer for 30 minutes. Add celery and cook for 10 minutes more. Serve with cornbread.
Makes 8 servings.
150 calories, 13 g protein, 2 g total fat (1 g sat.), 21 g carbohydrate, 4 g fiber, 8 g sugar, 30 mg cholesterol, 1200 mg sodium, 2 points