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Greek Inspired Summer Soup

Fresh summer soup
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Mediterranean
Servings 6 people

Equipment

  • 1 Big Pot (Dutch Oven)

Ingredients
  

For the Soup:

  • 1 lbs Hot Italian Sausage (or sweet if you'd prefer to leave the spice out)
  • 1 lbs Small Red Potatoes
  • 28 oz Crushed Tomatoes
  • 2 cups Vegetable Broth
  • 1 Medium Purple Onion
  • 14.5 oz Chickpeas (drained)
  • 3 tbsp Dried Dill
  • 1 tbsp Red Chili Pepper Flakes
  • Salt (to taste)

Garnishes:

  • 5 Persian Cucumbers
  • Plain Yogurt

Instructions
 

For the Summer Soup:

  • Start by heating a large soup pot or dutch oven with some oil on the bottom.
  • Begin by frying the sausage and potatoes. Fry the sausage until browned. The potatoes only need to be browned. About 10 minutes, stirring occasionally.
  • About halfway through frying the potatoes and sausage, add onions and fry through as well.
  • Next, add all the seasonings, crushed tomatoes, chickpeas, and vegetable stock. Bring to a simmer.
  • Simmer the soup for 20 minutes or until the potatoes are fork-tender.
  • To serve, pour into bowls and garnish with more dill, lemon juice, yogurt dollop, and some fresh cucumbers!
Keyword Cucumber, Greek, Italian, Potatoes, Sausage, Soup