Smoked Sausage and Bean Soup

Ingredients

• 1 pound smoked sausage, cut into 1-inch pieces
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• Salt to taste

Directions

1. In a large pot over medium-high heat, cook the smoked sausage, onion, bell pepper, and garlic until the sausage is lightly browned, about 10 minutes.
2. Stir in the chicken broth, diced tomatoes, kidney beans, thyme, oregano, paprika, pepper, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Taste and adjust seasoning with salt, if needed. Serve hot.

Interesting Facts

• This soup is a great way to use up leftover smoked sausage.
• If you don’t have any smoked sausage on hand, regular sausage can be substituted.
• This soup can be served with a variety of toppings, such as shredded cheese, diced onions, or crumbled bacon.
• This soup can be frozen for up to three months.