Sausage and Vegetable Soup
This sausage and vegetable soup recipe is hearty and delicious and bursting with goodness. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal!
Servings: 6
Ingredients
- 16 ounces Italian sausage crumbled
- 1/2 medium onion chopped
- 3 sticks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- 2 medium carrots peeled & sliced fairly thin or chopped
- 2 large Russet potatoes peeled & diced
- 1 red bell pepper chopped
- 1 cup corn (I used frozen)
- Salt & pepper to taste
Instructions
- Add the sausage meat to a Dutch oven/soup pot over medium-high heat, and cook for 5 minutes, breaking it up with your spoon as you go along.
- Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. If there's a lot of excess fat, spoon most of it out.
- Add in the chicken broth, water, carrots, potatoes, red bell pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
- Season with salt & pepper as needed.
Notes
- Use ground sausage meat or buy sausages and take the meat of the casings.
Nutrition
Calories: 408kcal | Carbohydrates: 32g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 1214mg | Potassium: 938mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4112IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 2mg
