Oh, how I love the stews and soups of Fall! The smokiness of the andouille paired wonderfully with the rich vegetables. As we most stews and soups, this one is better after it sits in the refrigerator overnight. As always, vegetable soups are very forgiving and you can mix or match whichever vegetables you and your family enjoy.
1/2 pound andouille sausage, cubed
1 T. olive oil
1 medium yellow onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 quarts chicken stock
3 medium potatoes, peeled and chopped
2 cups large lima beans
1 bay leaf
freshly ground black pepper
1 T. Worcestershire sauce
2 cups chopped kale
In a medium Dutch oven, add olive oil and andouille sausage, over medium heat. Let sausage begin to render a little of its fat and begin to brown. Add onions, carrots, celery, and bell pepper, stirring occasionally. After vegetables begin to soften and the onions are turning translucent, add garlic and let cook for a minute or two more.
Increase heat and add chicken stock, potatoes, lima beans, bay leaf, salt and pepper, and Worcestershire sauce. Bring to a boil and then reduce heat to a simmer and partially cover.
Let stew cook for an hour or two, stirring occasionally. Add kale and let cook for an hour or so more. Stew will thicken up nicely. Taste and adjust seasonings. Serve with corn bread or crusty French bread.