hot and spicy soup

This is a good soup for when you have a cold. The main thing is the red wine vinegar, tomato sauce, beef bouillon, and pepper going into that hot and spicy taste. And the radishes, they have some natural tang they imparted too, and the tomatoes going in. All over, a different taste that I was very happy with.

• 1 large hickory smoked sausage

• 1 potato

• 1/4 yellow onion

• 4-6 garlic cloves

• carrots

• radishes

• 1 package sliced mushrooms

• 2 medium tomatoes

• water

• beef bouillon

• 2 eight ounce cans tomato sauce

• red wine vinegar (quite a few jiggers. Taste test!)

• pepper (put in much more than I usually do, and that worked just right)

• salt (less for lots in the bouillon already)

• thyme

• bay leaves

• oregano

• rosemary (not much)

1. Chop the potato, onion, carrots, radishes, sausage, and tomatoes. Put them and the mushrooms in a pot of water over medium high heat. Add the beef bouillon, pepper, some salt, thyme, bay leaves, oregano, rosemary, and a few jiggers of red wine vinegar. Peel and smash the garlic in. Put in the two cans of tomato sauce.

2. Bring the water to a rapid boil for several minutes, then reduce heat to medium low, cover, and simmer for around 45 minutes or so. Stir periodically.

3. When the vegetables fork test soft taste test the soup and add more seasonings and red wine vinegar to taste. At desired taste remove from heat and serve. Be cautious when adding the vinegar not to over season. Remember, you can always add more but you can't take it out.

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