Remember when I was learning to make soup but it turned out summer was a huge jerk and wouldn’t leave?
Guess who got her sweater/soup weather…
You can officially blame the clouds and chill in the air on yours truly, and I will continue to enjoy it and the sound of crunching leaves under my boots as I walk to work.
Also, I can now enjoy my homemade soups properly.
The little things in life, I tell you.
So as I was deciding what way I wanted to take my adventures in soup, I had a sudden yearning for my mom’s sausage and peppers. It was one of those recipes that showed up often on our dinner table, especially around football season. It was so easy and yet so satisfying, and it made plenty of leftovers.
- 1 tbsp olive oil
- 1 lb sweet italian sausage, casings removed
- 2 large yellow onions, sliced
- 4 assorted bell peppers, de-seeded, de-veined, and chopped roughly
- 2-3 small white baking potatoes, peeled and cut into 1 inch cubes (about 2 cups)
- 1 bottle IPA (India Pale Ale) Beer, such as Samuel Adams White Lantern
- 5 cups chicken broth
- 2 tsp italian seasoning
- crusty bread, for serving