Portuguese-Inspired Vegetarian Sausage Soup

From December 30, 2007:  I am on a two week break from teaching and have been cooking like crazy. I feel like a real person again. It’s been perfect soup weather and so I have been making lots of soup. This is a yummy vegetarian soup that I based on a recipe I found that was chocked full of nasty, nitrates and preservatives filled, greasy meat sausage. I use Frieda’s brand Soyrizo. My only complaint is that it breaks down into little granules. It still tastes good, though. The only place I have been able to find vegetarian sausage is at the Super Wal-Mart here. You can add 1 teaspoon of aniseed to make this soup more authenic. Some chopped kale would be good in this too.

Portuguese-Inspired Vegetarian Sausage Soup

2 teaspoons olive oil
1 medium onion, chopped
3 stalks celery, sliced
3 cloves garlic, minced
6 cups vegetable broth
3 medium potatoes, cut into 1/2 inch cubes
1 14.5 oz. can diced tomatoes (including juices)
1 15 oz. can kidney beans, drained
1 package Soyrizo (discard plastic casing)
3/4 cup black olives, sliced
1 small zucchini, sliced

In a large soup pot, saute the onions and celery in the olive oil over medium heat.  When they become tender, add the garlic and saute 1 minute more.  Add potatoes, vegetable broth, diced tomatoes, and kidney beans and bring to a boil.  Reduce heat and cook for 10 minutes.  Then add the Soyrizo, black olives, and zucchini.  Cook 10 more minutes until potatoes and zucchini are tender.


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