Turn your tomato soup into a full meal with sausage, potatoes, and other ingredients recommended by this recipe.

 

Ingredients

• 1 teaspoon vegetable oil
• 8 ounces Italian sausage, cut in 1-inch slices
• 1 tablespoon vegetable oil
• 5 cloves garlic, finely chopped
• 4 medium yellow onions, coarsely chopped
• 4 large bell peppers, seeded and chopped
• 1/2 teaspoon pepper
• 3 14-1/2 ounce cans diced tomatoes, undrained
• 4 cups water
• 3 large red potatoes, peeled and cut in 1-inch cubes
• 1 tablespoon fennel seeds
• 1 large bay leaf

 

Directions

1. Heat 1 teaspoon oil in a large pot over medium heat. Sauté sausage until thoroughly cooked. Remove from pan and set aside. Wipe out pan.
2. Heat 1 tablespoon oil in same pan over medium heat. Add garlic, onions, bell peppers and pepper. Stir well. Cook, covered, 10 to 12 minutes, stirring occasionally, until vegetables have softened.
3. Stir in undrained tomatoes, water, potatoes, fennel seeds and bay leaf.
4. Bring to a full boil, then simmer, covered, about 30 minutes, until potatoes are just tender. Stir occasionally. Add cooked sausage. Cover and continue to simmer 30 minutes, stirring occasionally.

 

Yield: 8 servings.

 

 

Source

Modified from original source: American Institute for Cancer, Research Newsletter, Fall 2002, Issue 7.