1 tbl minced garlic (vary to taste)
1 medium onion, chopped
1 medium jalapeno, chopped small
1 small red pepper, chopped
2 stalks of celery chopped small
1 can cannelini beans (white kidney beans)
1 lb hot Italian sausage (hot turkey sausage preferred)
2 cups chicken broth
1 c vegetable cocktail (v8 juice)
ground black pepper to taste
cayenne to taste (3 shakes)
oregano to taste (approx 1 tbl)
you can use another cup of broth and add a tbl of tomato paste
Remove sausage from casing and brown over medium heat Break up the sausage into small
pieces as it browns. While sausage is browning, add garlic, onions, peppers, celery and a splash
of olive oil to a medium soup stock pot on medium heat. Cook until soft– stirring occasionally.
Drain sausage and dot with a towel.. rinse in cool water if using pork sausage. Add sausage to
the stock pot with the veggies.. then add beans and chicken broth and v8 cocktail. Let cook on
medium until it comes to temp and starts bubbling a bit then drop the heat to simmer. After about
10 min on simmer, add dried spices to taste and let simmer for another 30 min. Eat right away or
cool and reheat (flavors enhance while cooling).