Hearty Fall Soup with Sausage and Vegetables

Fall is in the air and the season for soups, stews, fresh baked bread, and candy corn is upon us!  This is a delicious and healthy soup perfect for a satisfying lunch or no-mess make it now, eat it later dinner.

What you need:

1 package of Game Sausage – I used Antelope Sausage links that had quite a bit of heat
1 can Cannellini Beans
1 can Garbanzo Beans
1 can diced tomatoes
1 can chicken broth
1/2 – 1 dark beer – I used a Stout
1 onion
4 Garlic cloves
2 cups chopped carrots
2 cups chopped celery
2 cups loose packed fresh spinach
1 tablespoon pesto

What to do:

1.  In a large pot saute onion, garlic, pesto and sliced sausage over medium high heat.  Saute for 5 minutes… add beer and saute for another 2-3 minutes.

2.  Add chicken broth, diced tomatoes, both cans of beans, more beer and/or water.

3.  Bring to a boil and let simmer for 20 minutes.

4.  Add carrots, celery, and spinach.  Return to a boil and let simmer another 10-15 minutes.

Note:  This is best made ahead of time to allow the flavors to mix.  I tried not to simmer the soup for too long as the veggies become mushy and the sausage a little rubbery.  So cook just long enough and then let sit.

Add salt, pepper, red pepper flakes, etc. as desired.  I would imagine there are a lot of adaptions for this recipe.  If you try any that you love… please let me know.

Enjoy with some shredded parmesan cheese and a slice of hot crusty bread!

This entry was posted in Soups and Stews, Wild Game Recipes and tagged . Bookmark the permalink.

3 Responses to Hearty Fall Soup with Sausage and Vegetables

  1. Amber says:

    What a great recipe! Just made the soup tonight with chicken roasted red pepper and Asiago sausage. It was wonderful on a cold fall evening!

  2. Mya says:

    My husband and I LOVED this soup. We were surprised by what a bright flavor it had. We served it to our New Years guests with a dollop of light sour cream topped with just a dab of pesto…very pretty! In fact, we’re making a second time in the same week to play with some of the ingredients…a little more pesto, a little heat perhaps?

  3. annieawe says:

    Making this tonight! August 24 and I am in full on fall mode. The 80s next week are going to throw me off!

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