Portuguese Tomato and Sausage Soup

• 4 slices bacon, diced
• 8 ounces linguica, finely chopped
• 8 ounces linguica, cut into 1/4-inch thick slices
• 8 ounces chorizo, finely chopped
• 8 ounces chorizo, cut into 1/4-inch thick slices
• 2 cups chopped red onion
• 1 tablespoon plus 1 teaspoon Essence
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons minced garlic
• 2 bay leaves
• 8 cups chopped tomatoes, seeded
• 6 cups chicken stock
• Salt and freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro leaves
• Crusty bread, for serving

1. Cook the bacon in a medium pot for about 2 minutes.
2. Add the sausages and cook with the bacon until all browned, about 5 more minutes.
3. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add the bay leaves, tomatoes and stock and stir to combine.
6. Bring to a boil, reduce the heat, and simmer for about 30 minutes.
7. Season, to taste, with salt and freshly ground black pepper.
8. Stir in cilantro and serve with crusty bread.

bacon, linguica, linguica, chorizo, chorizo, red onion, red pepper, garlic, bay leaves, tomatoes, chicken stock, salt, fresh cilantro, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/portuguese-tomato-and-sausage-soup-recipe.html (may not work)