Smoked Sausage, Tomato and Mushroom Soup

• 1 tablespoon olive oil
• 1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces
• 8 ounces button mushrooms, quartered
• 1 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tablespoon thinly sliced garlic
• 2 tablespoons tomato paste
• 2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved
• 2 cups chicken stock
• 1 tablespoon marjoram leaves
• 1 1/2 teaspoons salt

1. Set a 4-quart saucepan over medium-high heat and add the olive oil.
2. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes.
3. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes.
4. Add the garlic and tomato paste to the pan and cook for 1 minute.
5. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt.
6. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.

olive oil, chorizo sausage, button mushrooms, onion, red bell pepper, green bell pepper, garlic, tomato paste, tomatoes, chicken stock, marjoram leaves, salt

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