I love that there are four distinct seasons of the year. Each one is unique and leaves me with a bucket list of things to enjoy and do. The official start of fall this week left me with a major “to do” list. Top of the list was mums and pumpkins for the front porch to replace the geraniums and ferns I’d enjoyed all summer long. Next up, the first pot of soup for the fall.
I love soup and with a busy schedule it is quick and figure friendly. I tend to make up a large pot each weekend. It makes enough to have a weekend meal and have lunch and dinner over the next week. For my inaugural pot of fall soup, I decided to go with an oldie but goodie – fire roasted tomato soup. It is quick and easy.
- two chicken breasts cut into bite size chunks
- two links of either chorizo or hot Italian chicken sausage
- one large red or yellow bell pepper, diced
- two medium onions, diced
- olive oil
- two 28 ounce cans of fire roasted tomatoes
- salt and pepper to taste
- 2 cloves garlic
- large container of chicken stock or bone broth
In a large stock pot, sauté the chicken, sausage, onion, garlic, pepper, cilantro, and salt and pepper. When the meat is done, add in tomatoes and cook on medium heat for 15 minutes. Add in the chicken stock and cook on low for two hours.