End of the Summer Vegetable Soup

"End of the Summer" is a much better name than "kitchen sink" or "cleaning out the fridge" soup, which is exactly what this is. Regardless this soup is filled with bright vegetables and a fresh, light flavor summer produce allows us to eat up.

Vegan sausage, yellow and red bell peppers, zucchini, shallots, crisp broccoli and carrots marinated in a light vegetable broth and seasoned with a touch of heat.

Vegetable Soup
2 tbl extra virgin olive oil
1 shallot, minced
1/2c carrots, small dice
1/4c celery, small dice
2 garlic cloves, minced
1/2c red bell pepper, medium dice
1/2c yellow bell pepper, medium dice
1 tsp sea salt
1/2 tsp pepper
1 tsp red pepper flakes
1 large rosemary sprig, whole
1/4c zucchini, medium dice
1c broccoli florets
1 vegan sausage, medium dice
2c vegetable broth
1c water

In a medium sized soup pot, heat up the oil and saute the shallots, carrots and celery until they start to get soft, about 5 minutes. Add the garlic and both bell peppers and saute 5 more minutes. Season with salt, pepper, red pepper flakes and rosemary sprig. Add the zucchini, broccoli and sausage and cook until sausage has browned. Add the vegetable broth and water, bring to a boil and reduce to a simmer. Simmer for 15 minutes. Remove the rosemary sprig and adjust seasonings to taste.