Hearty Sausage vegetable soup
Very flavorful heart soup made with carrots, yams, sausage, tomatoes and white beans.
Equipment
- 1 Soup pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 yam peeled and diced
- 2 carrots peeled and sliced
- 8 ounces Jimmy Dean sausage
- 1 can diced tomatoes
- 1 to 2 cans white beans
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Shaved Parmesan cheese to top each bowl
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add sausage and brown it. Remove from pan and set aside.
- Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes. Add the sliced carrots to the pot, and cook for another 5 minutes, stirring occasionally..
- Add in the diced yams and sautee for another 5 minutes.
- Add sausage back into pan, can white beans and canned tomatoes. Cook, about 5 minutes. I love using beans in soups.
- Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits.
- Stir in the dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low and let it cook, partially covered, for 20-25 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls garnish with parmesan and enjoy piping hot. You can add fresh herbs if desired.