# What You'll Need:
→ Meats
01 - 1 pound smoked cocktail sausages, sliced into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Liquids and Bases
05 - 4 cups low-sodium chicken broth
06 - 1 cup BBQ sauce, tangy-style preferred
07 - 1/2 cup apricot jam or preserves
08 - 1 can (14.5 ounces) diced tomatoes, drained
→ Seasonings
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper, optional for heat
13 - Salt to taste
# Directions:
01 - Add the sliced cocktail sausages, chopped onion, red bell pepper, and minced garlic to the slow cooker.
02 - Pour in the chicken broth, BBQ sauce, and apricot jam. Stir until the jam is dissolved and the mixture is well combined.
03 - Add the drained diced tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if using. Stir gently to incorporate all ingredients.
04 - Cover and cook on low setting for 4 hours, until the vegetables are tender and the flavors have fully melded together.
05 - Taste the soup and adjust salt as needed. Serve hot, garnished with chopped parsley if desired.
