| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Vegetable Sausage Soup

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 1/2-ounce) can garbanzo beans, 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

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.

Makes 6 servings.