Ingredients for Autumn Sausage Soup
- 1 pound farmer's sausage
- 1 tablespoon olive oil
- 2 medium potatoes, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup diced rutabaga
- 1 medium onion, chopped
- 1 cup chopped green bell pepper
- 6 cups beef stock
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Autumn Sausage Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Autumn Sausage Soup
- Cut 1 pound of farmer's sausage into 1/2-inch pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the sausage for 5-7 minutes, or until browned, breaking it up with a spoon.
- Add 2 medium diced potatoes to the skillet and cook for 2 minutes. Set aside.
- In a large soup pot or Dutch oven, combine 6 cups of beef stock, 2 carrots (chopped), 2 celery stalks (chopped), 1 cup of diced rutabaga, and 1 medium onion (chopped).
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Add the cooked sausage and potatoes, 1 (15-ounce) can of kidney beans (drained and rinsed), 2 tablespoons of tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.
- Simmer for 10 minutes to allow the flavors to meld.
- Stir in 1 cup of chopped green bell pepper and 1/4 cup of chopped fresh parsley. Simmer for another 5 minutes.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
38g
Fat
60g
Carbs
13g
