Hearty Sausage Soup
Updated October 15, 2023
- Total Time
- 3 hours 30 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
18 links Italian sausages (mix hot, medium or mild, to taste)
3 10 ½-ounce cans beef consomme
1 ½ cups sliced carrots
1 onion, diced
1 ½ 15-ounce cans sliced beets, with juice
1 14 ½-ounce can whole tomatoes, with juice
3 tablespoons tomato paste
½ head cabbage, shredded
2 cloves garlic, minced
1 tablespoon cider vinegar
1 15-ounce can red kidney beans
Sour cream, for garnish
Chopped parsley, for garnish
Nutritional analysis per serving (8 servings)
35 grams carbs; 157 milligrams cholesterol; 810 calories; 25 grams monosaturated fat; 10 grams polyunsaturated fat; 20 grams saturated fat; 56 grams fat; 8 grams fiber; 1948 milligrams sodium; 41 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the sausages into half-inch rounds. (Sausage can be cut more easily if partially frozen.) In a large saute pan over medium-high heat, brown the sausage well. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.
- Step 2
In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar. Break up tomatoes with a knife or spoon. Add water to just cover. Bring to a boil, reduce heat to low and simmer for two hours.
- Step 3
Add the kidney beans to the soup pot, and simmer for an additional hour. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.
Private Notes
Comments
No spices except garlic? Not even salt and pepper? I didn't have a beer so I just added some red wine - and more garlic, salt and pepper! A hearty, winter meal!
Beet! Not beer!
2 pounds of sausage plus more garlic