Soups

Spicy Sausage & Vegetable Soup
serves 6

1 tablespoon olive oil 
1/2 pound hot Italian sausage 
1 large sweet onion
4 medium carrots
4 celery stalks
3 medium cloves garlic crushed 
2 tablespoons "Better than Bullion" Chicken Base1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seeds

3/4 teaspoon fresh ground black pepper

3- 16 ounce cans chopped tomatoes

1.  Heat a large pot to medium/high.  Add olive oil, then sausage and brown, stirring occasionally.  While this is cooking, chop the onion, carrots, and celery.  Transfer sausage to a bowl and set aside.

2.  Add the chopped vegetables to the heated pot.  Reduce heat to medium.  Stir occasionally.  Cook until the vegetables are soft, 15-20 minutes.  If they start to brown, reduce heat to low/medium.

3.  Add the chicken base and spices.  Cook 1-2 minutes stirring well.  Add the tomatoes.  Bring the soup to a simmer.  Use an immersion blender to coarsely puree.  Add the cooked sausage.  Place a lid on the pot and simmer at least 30 minutes and up to 8 hours (on lowest heat).

Variations
red, yellow, or orange bell peppers- use up to 4
kale- use up to 1 bunch
spinach- use up to 2 bunches
brown lentils- use up to 1 cup
red lentils- add and simmer before pureeing, use up to 1 cup
onion- add up to 1 more

Failures
cauliflower- I tried cauliflower in this soup.  It overpowered it and didn't mesh well with the other flavors.