1
pound bulk spicy sausage
1
cup chopped onion
1
cup chopped green bell peppers
4
cups reduced sodium chicken broth
3
cups peeled and cubed potatoes
1
(15 ounce) can tomato sauce
1
tablespoon Louisiana-style hot sauce
1
tablespoon ground cumin
In large saucepan or Dutch oven over medium heat, cook
and crumble sausage, onions and peppers until no longer pink; drain.
 |
| Cook in something big - this makes a lot. |
Add remaining ingredients; salt to taste. Bring to a boil;
reduce heat.
 |
| See? |
Simmer, stirring occasionally, until potatoes are
tender (about 20-25 minutes).
 |
| A nice little dinner serving! |
My Rating: 5/5 "This stuff is LOADED with delicious flavor and is substantial enough to make it main course even though it's a soup. If you like heat in your food, you'll love this (and you can make it even hotter, if you want, with the addition of more hot sauce). Memorable and impressive!"
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