Soup!

Soup, is delicious.
It is very rare for me to find a soup that I do not like (except tomato...).
Recently, I had a soup that was too good to be true.
I honestly think its the best soup that I have ever had.
You should definitely give it a try! It can be found on Rachel Ray's website, here.
Or just follow the directions below (taken from her website).

{ Sausage, Pepper, and Onion Soup}

Ingredients:

• 8 links fresh chicken sausages or packaged chicken sausages in an Italian or Mediterranean flavor
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 large onion, quartered lengthwise, then thinly sliced
• 2 cubanelle peppers, seeded and thinly sliced
• 2 red bell peppers, seeded, quartered lengthwise and thinly sliced
• 4-5 cups frozen shredded potatoes
• Salt and pepper
• 1 can chunky-style crushed or diced tomatoes (28 ounces)
• 4 cups chicken stock
• 2 cloves garlic, cracked from skins and grated
• 4 tablespoons softened butter
• 3-4 tablespoons sundried tomato paste
• 1 cup basil leaves (20 leaves), thinly sliced
• 1/4 cup grated Parmigiano Reggiano cheese, plus some to pass at the table
• 1/2 loaf good quality Italian bread or a long crusty loaf of whole grain bread, split lengthwise

Directions:

1. Pre-heat the oven to 425°F.
2. In a high-sided skillet, arrange the sausages, then add about 1/2-inch water and a healthy drizzle of EVOO, about 1 tablespoon. Place the sausages over medium-high heat, allow the liquids to come to a boil and evaporate, then roll the sausages around to crisp the casings, 18-20 minutes total. You’ll need a little less water and the process will go faster for fully cooked packaged chicken sausage.
3. While the sausage cooks, heat a medium soup pot over medium-high heat with the remaining EVOO, 3 tablespoons. Add the onion, peppers and potatoes, season with salt and pepper and sauté for 7-8 minutes until the onion and peppers begin to soften and the potatoes become lightly golden at edges. Add the tomatoes, stir in the chicken stock and bring the stoup to a bubble, then reduce the heat to medium-low, a simmer. If the stoup is too thick, add some water to thin it out a bit to your taste. The consistency should be between a soup and stew.
4. Combine the garlic, butter, sundried tomato paste, basil and cheese. Slather the bread with the spread and cube it into large, bite-size pieces. Arrange the Gobble-Ums on a baking sheet and bake for 5-7 minutes, until toasted.
5. Cut the sausages up and place the equivalent of 1 1/2 sausages into each of six soup bowls and cover with stoup. Top with a few Gobble-Ums and serve with tossed greens dressed with oil and vinegar.

Serves: 6

Enjoy!

photo found here