Autumn Sausage Soup Recipe

Ingredients for Autumn Sausage Soup

• Sausage
• Vegetable Oil
• 2 medium potatoes, diced
• 2 carrots, chopped
• Celery Ribs
• Rutabagas
• 1 medium onion, chopped
• 1 cup chopped green bell pepper
• 6 cups beef stock
• Kidney Bean
• 2 tablespoons tomato paste
• Salt And Pepper
• Fresh Parsley

How to Make Autumn Sausage Soup

1. Cut 1 pound of farmer's sausage into 1/2-inch pieces.
2. 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.
3. Add 2 medium diced potatoes to the skillet and cook for 2 minutes. Set aside.
4. 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).
5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. 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.
7. Simmer for 10 minutes to allow the flavors to meld.
8. Stir in 1 cup of chopped green bell pepper and 1/4 cup of chopped fresh parsley. Simmer for another 5 minutes.
9. Serve hot and enjoy!