Description
Hearty sausage and vegetable soup brings comfort to chilly evenings with its rich, warming blend of savory ingredients. Packed with tender meat, colorful vegetables, and aromatic herbs, this soup promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 16 ounces (454 grams) crumbled beef sausage
Vegetables:
- 1/2 medium onion, chopped
- 3 sticks celery, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced thinly or chopped
- 2 large Russet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 cup corn (frozen)
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup water
- Salt, to taste
- Pepper, to taste
Instructions
- Render the beef sausage in a heavy-bottomed pot over medium-high heat, methodically fragmenting the meat into uniform morsels. Develop rich caramelization by allowing slight browning, which intensifies the flavor profile.
- Transfer chopped aromatics—onion, celery, and garlic—into the sausage-infused pan. Sauté for approximately 5 minutes until vegetables soften and release their fragrant essence, creating a robust foundation for the soup.
- Incorporate chicken broth and water, then introduce diced carrots, cubed potatoes, bell pepper slices, and corn kernels. Stir thoroughly to distribute ingredients evenly throughout the liquid base.
- Elevate temperature to initiate boiling, then immediately reduce to a gentle simmer. Allow the mixture to bubble softly for 15-20 minutes, ensuring root vegetables become fork-tender and flavors meld harmoniously.
- Evaluate seasoning, adjusting with salt and pepper to balance the soup’s overall taste. Carefully ladle the steaming concoction into serving vessels, optionally adorning with fresh herbaceous garnish for visual and gustatory enhancement.
Notes
- Use lean or turkey sausage for a lighter, healthier version of the soup, reducing overall fat content while maintaining rich flavor.
- Consider removing sausage casing before cooking to ensure even browning and more integrated meat texture throughout the dish.
- Customize vegetable mix based on seasonal availability or personal preferences, keeping core cooking techniques consistent for best results.
- Substitute root vegetables like parsnips or turnips for potatoes to create a low-carb alternative that still provides hearty substance to the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg