Sunday, December 11, 2011

Root Vegetable and Sausage Soup Recipe

Root Vegetable and Sausage Soup

I made this soup with root vegetables from my late fall CSA share from Farmer Dave's and sausage from my meat CSA share from Houde Family Farm. The tomatoes also came from Farmer Dave's. One week during the summer tomatoes were "take what you want," and I froze some.

You can use any kind of sausage you like. I use a fairly mild breakfast sausage. Italian sausage would work just as well. Other possible additions to the soup include a cup or two of cooked cannellini beans (rinsed and drained if from a can) added with the tomatoes or celery added just after the leeks. 

2 leeks or one medium onion, diced
2 medium carrots (or a couple of handfuls of little carrots), diced
2 parsnips, diced
2 medium potatoes, diced
2 cups chopped tomatoes with their juice

1/2 to 3/4 pound sausage, loose

Fresh parsley (optional)


Saute the leeks or onions in a little olive oil. Add the carrots, parsnips, and potatoes. Saute for a few moments. Add the tomatoes and enough water to cover. Bring the soup to a boil and turn down to a gentle simmer. Add salt and pepper to taste. Make small meatballs with the sausage. (They shouldn't even be as a big as a walnut.) Gently lay the meatballs on top of the simmering soup. Cook until the vegetabes are tender and the meatballs are cooked through. Add additional salt and pepper, if necessary. Add chopped parsley, if using, right before serving.

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