Vegetable-Sausage Soup

By á-170456

Ingredients

• 1 pound hot or sweet Italian sausage casings removed
• 1 large onion chopped
• 2 carrots sliced
• 1 cup sliced mushrooms
• 1/3 cup chopped fresh parsley
• 2 garlic cloves minced
• 3 cups canned beef broth
• 1 can chickpeas - (15 1/2 oz) drained (garbanzo beans)
• 2 cups water
• 1 cup beer
• 1 teaspoon dried basil crumbled
• 1/2 teaspoon ground or rubbed dried sage
• Salt to taste
• Freshly-ground black pepper to taste
• Additional chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes.

Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes.

Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with additional chopped parsley.

This recipe yields 4 to 6 servings.