Oh, my Scottie loves the Philly things. I am not going to love this soup. But sometimes when you love someone you cook them stuff that they love, and you like it as much as you can, and you get on with it and go about your day.
He loves sausages with peppers and onions. Loves peppers. Loves them cooked. I am a raw pepper kind of girl. Something in the cooking process just, kind of doesn’t do it for me. But here we are, at the beginning of winter, and I’ve got a couple of packages of frozen peppers left over from the summer CSA, and a few fresh ones, quickly losing their crunch, and I’m making soup, and Scottie likes cooked peppers and especially sausage with onions and peppers, so there you go. He’ll eat the beet soup, and I’ll eat this, and we’ll meet in the middle.
In the Philly area, of course, Sausage and Peppers is a sandwich. But I’m making soup. I’m taking a little poetic license with the sandwich.
Onion and Pepper Soup
- So. Damn. Many. Peppers. Coarsely chopped. 2 bell peppers and then five little sweet peppers and a package of cooked roasted something or other peppers and a package of frozen sliced peppers. The pepper onion ration in this mother is about 3 – 1, volume-wise.
- 1 Onion coarsely chopped.
- Olive oil, of course
- 3 Frozen sausages left over from the meat CSA either Andouille or Hot Italian, I have no idea because it is a jungle in my freezer, but thawed out in hot water, casings removed (Smokey also likes sausage casings. Knock me over with a feather)
- About a quarter cup of frozen leftover pesto or just a bunch of basil if you don’t have pesto
- About a cup of leftover pizza sauce or pasta sauce if you don’t have that, or a can of diced tomatoes, a bunch of garlic (which should be sautéd with the peppers and onions and a bunch of basil, oregano and parsley)
- 4 cups of beef stock.
Basically, this soup is actually called “Clean out Amy’s Freezer”
- Chop up the peppers and onions and sauté them in the oil (also the garlic, if you’re going that route) Then add the spices to taste if you are going this route (7 or 8 on the burner) until the onions are getting soft
- Add the sausage, and crumble it up as it browns
- Add the pesto and the pizza sauce
- Add the broth
- Bring to a boil at the highest setting, then reduce the heat to a 2 and simmer for 45 minutes.
- Enjoy the smell of cooking peppers if you can.
I’m going to probably throw a handful of Orzo into this when we eat it, and serve it with a loaf of French bread and a salad.