The beginning breezes that mark the transition from Summer into Fall have started and now the season of soup is upon us.

This spicy, savory, tomato-y blend of sausage and vegetables is sure to make you feel all warm inside.


  • 1 can tomato paste
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 3 C chicken stock
  • 2 C celery, chopped
  • 2 C carrots, chopped
  • 4 spicy sausage links, chopped
  • 2 T garlic, minced
  • 1 T salt
  • 1 T pepper
  • 1/2 t red pepper flakes
  • 1 t turmeric
  • 1 t garam masala
  • 1 t coriander powder
  • 1 t cumin powder
  • 1 t ginger
  • 1 t paprika
  • 1 t onion powder


  1. Sauté sausage in a pan over medium high heat until browned.
  2. Remove sausage from pan and set aside. In the same pan, dump in celery, carrots, garlic, salt, pepper, and all the spices. Let the vegetables sweat until semi-translucent.
  3. Add in tomato paste and cook for a few minutes until well- combined.
  4. Add in diced tomatoes and liquid as well as the chicken stock.
  5. Drain chickpeas and rinse in a colander until the water runs clear.
  6. Stir cooked sausage and drained chickpeas into the soup.
  7. Cover, bring to a boil and then reduce the heat to low.
  8. Simmer the soup for 45 minutes to an hour and serve immediately with crackers or crusty bread.


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