Hot Sausage & Pepper Soup

Name: Hot Sausage & Pepper Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3lb meat of your choice (I used ground pork sausage); 1.5 tsp caraway seeds (optional); 1.5 tsp red pepper flakes; 1.5 tsp smoked paprika (hungarian sharp if you can find it); 0.5-1 tsp white pepper; 0.5-1 tsp black pepper; 0.25-0.75 tsp cayenne pepper (depending on heat level you want); 0.5 tsp salt(omit if using salted stock) & fresh cracked pepper to taste; 3 cloves garlic - minced; 3 bell peppers-cut into large chunks; 3-4 Jalapenos (or replace with 1 more bell pepper); 4.5 tbsp tomato paste; 5.25 cups stock/broth (veggie/chicken/beef) or water; 0.75 cups heavy cream (if you don't want a creamy soup you can use all water/stock); 3 tbsp corn starch (for thickening, omit if you want)

8 steps

Prep:30minCook:30min

Updated at: Thu, 28 Aug 2025 01:45:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories349.1 kcal (17%)

Total Fat18.5 g (26%)

Carbs10.1 g (4%)

Sugars4.4 g (5%)

Protein38.7 g (77%)

Sodium831.5 mg (42%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 lbmeat

I used ground pork sausage

1 ½ tspcaraway seeds

optional

1 ½ tspred pepper flakes

1 ½ tspsmoked paprika

hungarian sharp if you can find it

½ tspwhite pepper

½ tspblack pepper

¼ tspcayenne pepper

depending on heat level you want

½ tspsalt

omit if using salted stock

pepper

fresh cracked, to taste

3 clovesgarlic

minced

3bell peppers

cut into large chunks

3Jalapenos

or replace with 1 more bell pepper

4 ½ Tbsptomato paste

5 ¼ cupsstock

broth, veggie chicken/beef, or water

¾ cupsheavy cream

if you don't want a creamy soup you can use all water/stock

3 Tbspcorn starch

for thickening, omit if you want

Instructions

Step 1

1. Use 1-2 tbsp of oil and brown meat in stock pot until cooked through

Step 2

2. Add in spices, garlic, mix thoroughly and continue cooking 1-2 mins

Step 3

3. Add in cut peppers and mix for an additional 3-4 minutes

Step 4

4. Add in tomato paste and 5 cups of stock/broth, mix and bring to boil

Step 5

5. Lower heat and let simmer 10-15 minutes to allow peppers to start softening

Step 6

6. Mix reserved 1/4 cup of broth with corn starch on the side to make slurry (if using)

Step 7

7. When the peppers have started to soften(deeper in color) add in 3/4 cup of heavy cream(if using) mix thoroughly and add in corn starch slurry while stirring constantly

Step 8

8. Salt & pepper to taste and simmer another 3-5 minutes while stirring to thicken slightly