Andouille Sausage Soup Is Packed With Vegetables and Smoky Flavor

14-ounce package fully cooked Andouille sausage
1/2 cup chopped onions
1/2 cup chopped celery
16-ounce carton unsalted chicken stock (or reduced salt stock)
14.5-ounce can of petite cut diced tomatoes and juice
1 cup water
2 chicken bouillon cubes
2 cloves of garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon dried thyme
1 1/2 cups frozen mixed vegetables
Method
Slice the sausage into small coins and transfer to soup kettle or slow cooker. (If you're using a slow cooker, line it with a slow cooker bag before you add the ingredients.) Add all of the vegetables, the bouillon cubes, and the seasonings. Cover and simmer on low for 20 minutes, stirring once or twice. Taste and correct the seasoning if necessary. You may wish to add more salt, depending on your tastes and health. Serve this hearty soup with salty crackers or crusty bread.