Vegetable-sausage soup

Yield: 1 servings

Measure Ingredient
1 pounds Hot or sweet Italian sausage; casings removed
1 large Onion; chopped
2 \N Carrots; sliced
1 cup Sliced mushrooms
⅓ cup Chopped fresh parsley
2 \N Garlic cloves; minced
3 cups Canned beef broth
1 can Chickpeas; (garbanzo beans),
\N \N ; drained (15
\N \N ; 1/2-ounce)
2 cups Water
1 cup Beer
1 teaspoon Dried basil; crumbled
½ teaspoon Ground or rubbed dried sage
\N \N Salt and pepper
\N \N Additional chopped fresh parsley

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.

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