Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes.
Add the tomatoes, 3 cans of cold water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook until the flavors develop, at least 20 minutes. Adjust for seasoning, if necessary.
Meanwhile, cut the blood sausage into 1/2-inch rounds. Heat a small amount of oil in a nonstick skillet and add the blood sausage slices in small batches. Cook until the blood sausage is crispy and browned and has a deep flavor, 3 to 4 minutes per side. Set aside to drain on a rack or on paper towels. Repeat until all the blood sausage is cooked.
Serve the soup hot in bowls with the blood sausage and scallions on top. Serve with Tombstone Crackers.
Yield:4 dozen crackers
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times.
Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature.
Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet.
Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.