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Vegetable Sausage Soup

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound hot or sweet Italian sausage, casings removed

  2. 1 large onion, chopped

  3. 2 carrots, sliced

  4. 1 cup sliced mushrooms

  5. 1/3 cup chopped fresh flat-leaf parsley

  6. 2 garlic cloves, finely minced

  7. 3 cups beef broth

  8. 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained

  9. 2 cups water

  10. 1 cup beer

  11. 1 teaspoon dried basil, crumbled

  12. 1/2 teaspoon ground or rubbed dried sage Salt and freshly ground pepper to taste Additional chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook sausage in a Dutch oven over medium-high heat until brown, breaking up with spoon, about 7 minutes. Drain excess grease.

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

  3. Stir in next 6 ingredients. Simmer for 15 minutes. Season with salt and pepper.

  4. Ladle soup into bowls. Sprinkle with additional chopped parsley.

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