Sausage Zucchini Tomato Soup

As soon as the weather guy mentioned the first cold front of autumn, I was ready for soup. I had started thinking about soup long before this, but it was still too warm to actually WANT soup, so I started stashing ingredients that would be good for soup in my fridge, hoping I’d actually use them before they’d outlived their usefulness. Fortunately (or unfortunately, depending on how you look at it), we did have a yucky cold spell right plop in the second week of September. I wasn’t particularly happy about it until I realized that THIS was my opportunity to make SOUP! Yes!

I started digging through my fridge … hey, there’s that tomato juice I strained off when I was making tomato paste. I found some zucchini in my veggie crisper and some little sweet peppers. Oh, and a LEEK! I forgot I had a leek … what’s better than a leek when you’re making soup? I decided I needed some meat in my soup too and remembered I had a couple andouille sausages I’d stuck in the freezer for later use. And here’s some leftover rice the kids didn’t eat the other night … that would go nicely in my soup too.

It all came together beautifully and before I knew it, I was sitting down to a hot bowl of Sausage Zucchini Tomato Soup with cheesy garlic toasts on the side. Ah welcome autumn. I don’t particularly like your chill, until I find myself with a piping hot bowl of comfort in front of me. Somehow that makes it all better. It was lucky I made this soup, too, because it wasn’t but a few days later that I caught my first cold of the season and it was a nasty one! I was SO glad I already had some good soup made and ready to reheat.

Sausage Zucchini Tomato Soup

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: About 1 1/2 quarts of soup 1x

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Ingredients

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• 1 teaspoon butter
• 1 leek, sliced thin
• 2 – 4 cloves of garlic, peeled and chopped
• 3 mini sweet peppers, seeded and chopped
• 2 cups chopped zucchini
• 1 cup chopped tomato
• 2 cups tomato juice
• 2 cups beef or vegetable broth
• 1 bay leaf
• 1 – 2 cups cooked leftover rice
• 2 andouille (or other) pre-cooked sausages, sliced (about 1 cup)
• Fresh oregano leaves & salt & pepper, to taste

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Instructions

1. In a large saucepan, melt the butter over medium heat. Add the leeks and garlic and saute for several minutes or until the leeks start to get tender. Add the peppers and tomato and saute a few minutes longer.
2. Add the tomato, tomato juice and broth, bring to a boil, add the bay leaf, then reduce to a simmer. Let simmer for about 10 minutes, add the rice, bring to a boil again, then simmer for another 10 minutes, add the sausage and cook until the sausage is good and hot..
3. Add oregano, salt & fresh-ground pepper to taste. Serve hot with fresh oregano leaves for garnish.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, The Weekend Re-Treat, The Weekend Social, Gluten Free Friday and The PureBlogLove Linky