Hearty Sausage Soup

Ingredients

• 18 links Italian sausages (mix hot, medium or mild, to taste)
• 3 10 1/2-ounce cans beef consomme
• 1 ½ cups sliced carrots
• 1 onion, diced
• 1 ½ 15-ounce cans sliced beets, with juice
• 1 14 1/2-ounce can whole tomatoes, with juice
• 3 tablespoons tomato paste
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    1004 calories; 80 grams fat; 28 grams saturated fat; 36 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 43 grams protein; 193 milligrams cholesterol; 2553 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings (about 4 quarts)

Preparation

1. 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.
2. 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.
3. 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.

3 hours 30 minutes