Victoria’s Original Recipes & Usage Ideas


Roasted Red Pepper Soup with Chick Peas & Sausage
1 Tb extra-virgin olive oil
½ lb spicy Italian sausage, halved lengthwise and cut into ½ inch pieces
1 medium onion, diced
1 garlic clove, minced
1 cup (about 8 oz) drained Victoria Roasted Red Peppers
4 cups chicken stock
1 cup canned chickpeas, drained and rinsed
1/2 cup prepared hummus
Salt and pepper to taste
In a large saucepan, heat olive oil over medium high heat. Add the sausage, onion, garlic, and roasted peppers and cook over high heat, stirring frequently, until lightly browned, about 5 minutes. Add the stock and chickpeas and simmer over moderate heat about 5 minutes. Stir in the hummus and season with salt and pepper to taste. Serve hot. Serves four as a first course.