"Stuffed Bell Pepper" Soup with Veggie Sausage, Rice, Spinach & Dill

Step 1

Small dice sausages.

Step 2

Preheat a large pot over medium-high heat.

Step 3

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until golden brown, 3-4 minutes (or cook sausages according to package instructions). Transfer sausage to a plate and set aside. (Reserve pot for later use.)

Step 4

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 5

Trim and small dice celery; peel, trim, and small dice carrots. Place both in a medium bowl.

Step 6

Trim, seed, and slice bell peppers into thin strips, then cut crosswise into bite-sized pieces. Add to the bowl with the celery and carrot.

Step 7

Peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl.

Step 8

Return the pot to medium-high heat.

Step 9

Once the pot is hot, add more oil and swirl to coat the bottom. Add veggies and spices; sauté, stirring occasionally, until starting to soften, 3-4 minutes. (Reserve bowl for later use.)

Step 10

Return sausage to the pot along with broth, tomatoes, and rice; stir to combine and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until rice is soft and veggies are tender, about 12 minutes.

Step 11

Meanwhile, roughly chop spinach and place in the reserved bowl.

Step 12

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the spinach and set aside.

Step 13

When the soup is done, add spinach and dill to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from the heat.

Step 14

To serve, divide soup between bowls and enjoy!