Hot Pepper Soup

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Crisp mornings. Crunchy leaves. Warm apple cider. Pumpkin patches. Scarves & boots. Burning candles. Fall is a wonderful season for our senses! 

When it comes to taste, I believe spicy foods are best enjoyed during the fall months. And you all know soup is my favorite food...ever. (Ok, maybe it's tied with ice cream.)

Combine the two? Oh, goodness - now we're talking!

Jalapeno Chicken Sausage from Trader Joe's and diced tomatoes with green chilies provide enough flavor and heat in this soup that no seasonings are needed.

This was the perfect recipe to use up some of our CSA vegetables: onions, zucchini and green bell peppers. I think that's one of the reasons why I enjoy soup so much - it's so versatile!

'Tis the season of soup! You can bet this is just the start!

Hot Pepper Soup
Source: The Granola Chronicles Original

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, diced
1 zucchini, diced
1 - 14.5 oz. can of fire roasted diced tomatoes with green chilies
3 cups low sodium broth (chicken or vegetable)
2 jalapeno chicken sausage links, sliced

In a large stock pot, heat the oil over medium heat and saute the onion for 5 minutes. Add pepper and zucchini - cook for an additional 5 minutes.

Pour in the tomatoes (with liquid) and broth. Bring to a boil and add chicken sausage. Reduce heat and simmer for 15 minutes. 


Yield: 4 servings

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