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Add a photoI made this in culinary school during "refrigerator madness day," in which we had to come up with a soup & garnishes using only the ingredients that still remained in our class fridge at the end of the week. We then dished it up buffet-style & invited other classes & chefs in for lunch.
*This version has andouille, ham, shrimp and kale added with the potato and corn.
VARIATIONS
Substitute ground beef, ham, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well.
Ingredients
- 4 slices thick cut bacon, diced
- 1/2 yellow or white onion, chopped
- 4 clove garlic, minced
- 4 c. water
- 1 (6 oz.) can tomato paste
- 1 T. salt
- 1 T. granulated sugar
- 1 tsp. fresh ground black pepper
- 1/4 tsp. ground cayenne pepper
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 c. fresh corn kernels -or- 1 (12 oz.) bag frozen sweet corn
- 3 c. potatoes, peeled, medium diced & parboiled
- 7 oz. grilled Andouille sausage or hot links of choice, diced (about 2 links)
- 2 grilled boneless skinless chicken breasts, diced
- 1/2 lb. shrimp, peeled, deveined, grilled (cut in 1/2)
- 2 bunches fresh kale, roughly chopped
Directions
- In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and sauté for 3 to 5 minutes.
- In a large Dutch oven or saucepan, combine the water, tomato paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow it to simmer for 40 minutes.
- * If using frozen corn, do not add it at this time. Add it with the potatoes.
- Add the potatoes, kale, Andouille, and chicken to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 183 | 52% |
| Total Fat 20.31g | 25% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 105mg | 35% |
| Sodium 1098mg | 46% |
| Potassium 906mg | 26% |
| Total Carbs 21.29g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.04g | 4% |
| Protein 21.54g | 34% |
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