HEARTY SAUSAGE SOUP

Hearty Sausage Soup image

Provided by Gustav Niebuhr

Categories dinner, weekday, soups and stews, appetizer, main course

Time 3h30m

Yield 8 servings (about 4 quarts)

Number Of Ingredients 13

Ingredients

18 links Italian sausages (mix hot, medium or mild, to taste)
3 10 1/2-ounce cans beef consomme
1 1/2 cups sliced carrots
1 onion, diced
1 1/2 15-ounce cans sliced beets, with juice
1 14 1/2-ounce can whole tomatoes, with juice
3 tablespoons tomato paste
1/2 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 81 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 2524 milligrams, Sugar 13 grams