Tomato Soup With Vegetarian Sausage, Peppers, & Potatoes

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Tomato Soup With Vegetarian " Sausage, " Peppers, & Potatoes

From; " Claire's Classic American Vegetarian Cooking "

 

2 tablespoons olive oil

5 large cloves garlic, finely chopped

4 medium yellow onions, coarsely chopped

4 large bell peppers (red, yellow, and/or green), seeded and

coarsely chopped

Salt and pepper

2 large fresh tomatoes, halved and cut into 1/2-inch wedges

1 35-ounce can Italian whole peeled tomatoes, with juice

4 cups water

3 large potatoes, peeled and cut into 1-inch chunks

1 tablespoon fennel seeds

1 large bay leaf

1 12-ounce package of meatless, Italian-style " sausage "

(found in most health food stores), partially defrosted

if frozen, cut into 1-inch pieces

 

Heat oil in a large soup pot over medium heat. Add the garlic, onions, and

bell peppers. Sprinkle lightly with salt and pepper. Stir well to mix and

coat evenly with oil. Cover and cook over medium heat for 10 to 12 minutes,

stirring occasionally, until the vegetables have softened somewhat and have

released some of their liquids. Add the fresh tomatoes, canned tomatoes and

their juices, water, potatoes, fennel seeds, and bay leaf. Sprinkle lightly

with salt and pepper. Stir well to mix. Raise the heat to high. Cover and

bring to a full boil, then lower the heat to medium-low. Cover and cook at

a

low-medium boil for about 35 minutes, until the potatoes are just tender

when tested with a fork. Stir occasionally. Break up any whole tomatoes with

your spoon. Add the sausage, separating

the pieces as you add them to the pot. Cover and continue cooking at a

low-medium boil for 30 minutes, stirring occasionally. Taste for seasoning.

Remove the bay leaf.

Makes 8 servings.