Our hearty Sausage and Peppers Soup, enhanced with a teaspoon of smoked paprika, is perfect for a chilly fall day.
If you don’t have a food processor, you can chop the vegetables and garlic by hand. Just don’t use a blender unless you want it, well, extra-soupy.
Sausage and Peppers Soup
1 medium red pepper, seeds and white membrane removed, cut into pieces
1 medium green pepper, seeds and white membrane removed, cut into pieces
1 medium onion, cut into pieces
3 cloves of garlic, cut in half
¼ cup olive oil, divided
14 oz. fully cooked kielbasa sausage, cut into 1-inch pieces, halved
1 tsp. smoked paprika
4 cups chicken broth
1 cup dried brown lentils, picked over and rinsed
In two batches, pulse peppers, onion and garlic in food processor until finely chopped.
Heat large pot over medium heat; add 2 Tbs. oil and turn to coat the pan. Once the oil is hot, add the sausage. Cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, remove the sausage from the pot and set aside.
Add remaining oil to pan. Stir in the chopped vegetable mixture. Cook, stirring, until just softened, about 5 minutes.
Stir in paprika. Cook, stirring, 1 minute.
Return sausage to pot. Stir in broth and lentils. Increase heat to high; bring to boil.
Reduce heat to low and cover. Simmer gently, stirring occasionally, until lentils have softened, about 25 minutes.
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