Vegan Sausage, Bell Pepper & Zucchini Soup| Recipe

Today is one of the first days that have felt like fall. It was cold when I woke up, it will be cool all day and it will get cold again tonight.

So here is a soup recipe I made a couple of weeks ago. It’s perfect for the summer to fall transition! If it´s going to be cold in your area tonight-this is a perfect quick dinner idea. Snuggle under your favorite blanket and put on your favorite fall movie!

Vegan Sausage & Peppers Soup

• Beyond Meat Hot Italian Sausage (2 links)
• 2 tablespoons Olive oil
• 1/2 teaspoon garlic
• 1/2 teaspoon oregano
• Red pepper flakes to taste.
• 1/4 cup chopped Onions
• 3 medium carrots
• 3 celery stalks
• 1 small-medium zucchini
• 1 can of diced tomatoes (or roughly two cups freshly chopped)
• 1-2 large red bell peppers
• Vegetable stock ( I use the Better Than Bouillon)

Cook the vegan sausage according to the package instructions. For this recipe I used two links. Then slice the sausage when it cools.

While The sausage cools, sauté the onions, carrots, celery, peppers and herbs/spices. Add in the veggie stock. Bring to a boil. Boil until the carrots and celery are soft. Bring to a medium heat and add in the tomatoes, zucchini and sausage. Heat until warm. Let simmer on low for 10 minutes.

Serve with a vegan buttered harvest grain or multi seed type of bread.