Thursday, April 9, 2015

Quick pepper, onion, and sausage soup

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.

*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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