Vegetable-Sausage Soup

Vegetable-Sausage Soup
Vegetable-Sausage Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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