Subtle seasonings and chunks of smoky sausage make this easy soup taste long-simmered. Serve it with pieces of warm cornbread or corn muffins.
1 tablespoon vegetable oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 garlic clove, minced
1 (28-oz.) can diced tomatoes
1 (14-oz.) can lower-sodium chicken broth
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 bay leaf
1 (7-oz.) link precooked andouille sausage, finely chopped (1 1/2 cups)
3 tablespoons half-and-half or heavy cream, if desired
1. Heat oil in large saucepan over medium heat until hot. Cook onion, celery, bell pepper and garlic 5 to 7 minutes or until softened, stirring frequently.
2. Add tomatoes, broth, thyme, cayenne pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low; simmer 20 to 25 minutes or until vegetables are soft.
3. Add sausage; cook 1 minute or until heated through. Remove from heat; remove and discard bay leaf. Stir in half-and-half (do not let mixture boil).
4 (1 1/2-cup) servings
PER SERVING: 265 calories, 18 g total fat (5 g saturated fat), 13.5 g protein, 14 g carbohydrate, 40 mg cholesterol, 925 mg sodium, 3.5 g fiber