Vegetable-sausage soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot or sweet Italian sausage; casings removed |
| 1 | large | Onion; chopped |
| 2 | Carrots; sliced | |
| 1 | cup | Sliced mushrooms |
| ⅓ | cup | Chopped fresh parsley |
| 2 | Garlic cloves; minced | |
| 3 | cups | Canned beef broth |
| 1 | can | Chickpeas; (garbanzo beans), |
| ; drained (15 | ||
| ; 1/2-ounce) | ||
| 2 | cups | Water |
| 1 | cup | Beer |
| 1 | teaspoon | Dried basil; crumbled |
| ½ | teaspoon | Ground or rubbed dried sage |
| Salt and pepper | ||
| 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, ⅓ 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.
Serves 4 to 6.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.