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Vegetable-Sausage Soup

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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.

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