Vegetable Sausage Soup
Sweet Italian sausage, white beans, carrots, fresh mushrooms, herbs and beer team up in this soup pot to create a fabulous meal in a bowl.
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 flat-leaf parsley
2 garlic cloves, finely minced
3 cups beef broth
1 (15.5-ounce) can Great Northern or navy beans, rinsed and drained
2 cups water
1 cup beer
1 teaspoon dried basil, crumbled
1/2 teaspoon ground or rubbed dried sage
Salt and freshly ground pepper to taste
Additional chopped fresh parsley
- Cook sausage in a Dutch oven over medium-high heat until brown, breaking up with spoon, about 7 minutes. Drain excess grease.
- Add onion, carrots, mushrooms, 1/3 cup parsley and garlic. Cook until onion is translucent, stirring frequently, about 5 minutes.
- Stir in next 6 ingredients. Simmer for 15 minutes. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with additional chopped parsley.
Makes 6 servings.