STOPP Stoup

Sausage, Tomato, Onion, Pepper and Potato Stoup-
Ingredients:
- 3 tbsp. EVOO
- 1 lb. turkey sausage (or any other sausage you prefer- turkey is good though)
- 4 cloves of garlic finely chopped
- 2 Anaheim or Cubanelle peppers diced *
- 1 red bell pepper diced*
- 1 green bell pepper diced*
- 4 golden potatoes diced
- 1-2 onions chopped
- 2 tbsp. balsamic vinegar (I don't always use this and I can't tell a huge difference between when I do and when I don't)
- 2 (15 oz) cans of crushed or diced fire roasted tomatoes (I've also just used my food processor with tomatoes I have in the fridge that are too soft to use for anything else and it came out great)
- 1 jug of chicken stock (I think using chicken stock makes a difference- I use a yellow box of it that is all natural with no salt added)
- Salt and Pepper to taste
- 1 c. shredded mozzarella cheese
- French bread, or other bread of your choice for sopping up the stoup
* The peppers are really up to you. The combo I use gives the stoup a slightly sweeter taste since I use a lot of red bell pepper. If there is something in season then I use more of that pepper. The peppers I use are non spicy peppers and still add A LOT of flavor to the stoup.

Directions:
Heat EVOO in deep skillet (I use my glorious cast iron casserole pot and it is amazing).

Add sausage and brown for a few minutes, then add the garlic, onions, and peppers and cook until veggies are soft. Do NOT add the potatoes yet! Add salt and pepper. Add vinegar, chicken stock, tomatoes and potatoes and reduce to a simmer.

If you use a cast iron dish it cooks VERY quickly (like 10 minutes!), if not, it will need to simmer until the potatoes are soft (about 25 minutes or less depending on how small you dice them).

Serve and add cheese on top. Eat with crusty bread of some variety.

This stoup (Stew like soup) is delicious both fresh and as a leftover. It saves VERY well!