Spicy Sausage and Sweet Potato Soup
A hearty, one-pot Creole-inspired soup combining smoky andouille sausage with sweet potatoes, black-eyed peas, and tomatoes. The combination of roasted vegetables, spiced smoked meat, and legumes creates layers of savory warmth with subtle heat. This rustic, comforting bowl works well as a weeknight dinner or casual entertaining option, especially welcome in cooler months. The addition of V-8 juice and fresh cabbage distinguishes this from standard versions, adding brightness and textural contrast to the creamy sweet potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup celery, chopped
- ½ pound andouille sausage, sliced into 1/2 inch rounds
- 1 large sweet potato, peeled and diced
- 2 cups beef stock, or broth
- 1 can Rotel diced tomatoes, undraineddiced tomatoes + 1/4 tsp cayenne1:1 + spiceflavor
approximates heat
- 1 can black-eyed peas, undrainedkidney beans or chickpeas1:1pantry
similar texture
- 1 cup tomato juice, or V-8
- ¼ head cabbage, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly cracked
Instructions
- 1
Heat oil in large soup pot over medium-high heat.
- 2
Add onion, bell pepper, and celery; sauté until softened.
- 3
Add sausage and cook until browned.
- 4
Add sweet potatoes and stir to combine.
- 5
Pour in beef stock, Rotel tomatoes, black-eyed peas, tomato juice, and cabbage.
- 6
Season with salt and pepper, stir well, and bring to boil.
- 7
Reduce heat, cover, and simmer until sweet potatoes are fork-tender.
- 8
Taste and adjust seasonings.
Tips
For deeper flavor, brown the sausage separately before adding to the pot, rendering its fat and spices into the oil.
Add collard or mustard greens in final 5 minutes if desired for authentic Southern preparation.
Make ahead and refrigerate up to 3 days; flavors deepen overnight.
Good to Know
Refrigerate in airtight container up to 3 days. Freezes well up to 2 months; thaw overnight in refrigerator before reheating.
Prepare all vegetables up to 1 day ahead. Make full recipe 1 day ahead; reheat gently on stovetop with splash of broth.
Ladle into bowls and serve hot with cornbread, crusty bread, or over rice. Garnish with fresh parsley or scallions if desired.
Common Mistakes
Do not skip the sauté step to avoid flat, one-note flavor.
Do not boil rapidly after adding potatoes to avoid mushy texture.
Do not omit salt tasting at end to avoid bland broth.
Substitutions
similar texture
approximates heat
FAQ
Can I use turkey sausage instead of pork andouille?
Yes, though you will lose the distinctive smoky depth. Choose a spiced variety and consider adding 1/4 teaspoon smoked paprika to compensate. Cooking time remains the same.
What if my sweet potatoes are still firm after 20 minutes?
Simmer an additional 5-10 minutes, checking tenderness with a fork. Larger dices require longer cooking. Cover to retain steam.
How long can I keep this soup and can I freeze it?
Refrigerate up to 3 days in sealed containers. Freezes well up to 2 months. Thaw overnight in refrigerator and reheat on stovetop, adding broth if too thick.