Sweet Potato Corn and Andouille Sausage Soup

Ingredients

• 4 tablespoons butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 large sweet potatoes, peeled and diced
• 1 (14.5 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 bay leaves
• 1 (14 oz) package andouille sausage, sliced

Directions

1. Melt the butter in a large pot over medium-high heat.
2. Add the onion, garlic, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the sweet potatoes, corn, tomatoes, vegetable broth, thyme, smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Stir to combine.
4. Add the bay leaves and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. Add the andouille sausage and simmer for an additional 10 minutes.
6. Remove the bay leaves and serve the soup warm.

Interesting Facts

• Andouille sausage is a type of Cajun smoked sausage made from pork, garlic, pepper, onions, and other seasonings.
• Sweet potatoes are a great source of fiber and vitamins A and C.
• Smoked paprika adds a smoky flavor to the soup.