My mama has some friends who are fabulous cooks. One, in particular, Miss June, always has something amazing simmering away on her stove, and this soup is no exception. It's perfect for a cold winter night and pairs wonderfully with crusty bread and artisan cheeses. A crafty combo of hearty chili and savory veggie soup, it's a family favorite and one I know you'll love too!
1 pound hot Italian sausage (I use turkey sausage with a little olive oil)
2 1-pound cans kidney beans, undrained
1 onion, chopped
1 large can diced tomatoes with basil and garlic, undrained
4 cups chicken (or beef) stock, or water
tobasco, to taste
2-3 cloves garlic, minced
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon fresh thyme
1/4 teaspoon carraway seed
1 green pepper, diced
3 potatoes, peeled and cubed (1-inch cubes)
Brown sausage over medium-high heat. Drain if necessary.
Add all but last two ingredients, stirring to combine. Raise heat to high and bring to a boil, then reduce heat. Simmer about two hours.
Add potatoes and green pepper and continue to simmer until tender, 30-40 minutes.
Serve hot with bread and cheese and a fresh salad. This soup freezes well, too!