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

Sign Up for Newark Newsletter
Our newsletter delivers the local news that you can trust.

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.

Read more on NJ Flavor:

Home Baking for a Profit is Illegal in NJ. Lawsuit Looks to Change That

How Pumpkin Spice Came to Rule the Season

Two Apple Cider Cocktails Perfect for Fall Sipping

To sign up to have NJ Flavor and other great TAPinto.net sections sent straight to your inbox, click here. Follow NJ Flavor on Facebook, Twitter and Instagram.

Got a story you'd like to see on NJ Flavor? Email Jackie Lieberman at jlieberman@tapinto.net