Harvest Sausage Soup Recipes

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Steps:

• Bring stock to a boil in a large pot.
• Add potatoes to stock.
• Boil for 10 minutes (meanwhile, do the next step).
• Remove sausage meat from casings and form into 1/2" meatballs.
• When all meatballs are formed, gently add them and the red bell pepper to the broth.
• Turn down heat to medium (simmering) and cook for 5 minutes.
• Add tomatoes in their juice, corn, and sugar.
• Stir all ingredients together.
• Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
• Enjoy!
• Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.

Steps:

• Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• Stir kale into soup; simmer until kale is tender, about 10 minutes.