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Green Bean Soup
The key to this recipe is homemade chicken stock. It really makes all the difference in making a good soup or gumbo.

1 link andouille sausage, chopped
1 tbs olive oil
1 small shallot, diced
1 tbs garlic, minced or smashed
1 -2 tbs flour
5 cups homemade chicken stock
2 small turnips or potatoes, cooked and diced (you may use canned sliced potatoes)
1 lb fresh or frozen green beans (frozen french style work best)
cajun seasoning to taste
mozzarella cheese, soup crackers to garnish

In a large soup pot, render sausage with olive oil over medium-high heat for several minutes. Remove and keep warm to the side. Add the shallot and garlic to hot oil. Cook a minute or two until wilted. Add flour and stir quickly to lightly brown. Add 1/2 cup cold stock to roux and incorporate well. Add remaining stock. Add veggies and bring back up to a boil. Cook a few minutes until soft. Use an immersion blender to blend until smooth (you can also use a food processor or blender and add the puree back to the pot). Add andouille back to the pot and let simmer until you can't stand it anymore (about 20 minutes). Check the seasoning (you will need a lot for this much liquid).
Garnish with shredded mozzarella and soup crackers.

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