Title: Vegetable-Sausage Soup
Categories: March 1990
Yield: 1 servings

1 lb Hot or sweet Italian
-sausage; casings removed
1 lg Onion; chopped
2 Carrots; sliced
1 c Sliced mushrooms
1/3 c Chopped fresh parsley
2 Garlic cloves; minced
3 c Canned beef broth
1 cn Chickpeas; (garbanzo beans),
; drained (15
; 1/2-ounce)
2 c Water
1 c Beer
1 ts Dried basil; crumbled
1/2 ts Ground or rubbed dried sage
Salt and pepper
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, 1/3
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

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