For quite a while I carried around the notion that soups had to be long simmered. Soup was an all day affair. But, I was wrong. This soup uses boxed chicken broth and canned beans. It is not really a set recipe, more of a "fridge soup". It started as a recipe from a camping magazine. The main ingredients are peppers, onions and sausage.
Procedure:
*Brown 12 ounces (or more) of sausage. This time I started with sweet Italian sausage, but I've used smoked sausage, or chorizo sausage.
*Reserve some fat and slowly cook thinly sliced onions until softened and slightly carmelized..
*Add sliced peppers. I used small sweet peppers. I have used bell peppers and added hotter varieties. Depends on what's on hand.
*Add 1 quart chicken stock. Homemade stock is always best, but I seldom have it on hand. One of the characteristics of homemade stock is a high gelatin content. Gelatin from the bones will often cause refrigerated stock to tighten up like jello. A bit of unflavored gelatin adds body to boxed stock. I added one envelop when I added the stock. It's nice, but not necessary.
*Extras - I had about 6 ounces of cooked mushrooms from the night before. They went in the pot. Sometimes we have an extra baked potato, it would have been a good addition. Nancy likes more beans and would have added a second can. Try something.
*Simmer until heated throughout.
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