Recipe - Vegetable-Sausage Soup

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

Cook sausage in medium Dutch oven over mediumhigh 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.