Sauté the chopped vegetables together, with the cut up sausage, in a 5 quart soup pot.
Once they start to sizzle, add seasonings, reduce the heat, cover, but continue to stir occasionally, for 10-15 minutes. Add a little water if it starts to stick to the pot.
10oz. apple gouda chicken sausage
1/2 lg. purple onion
1/4 green bell pepper
3 lg. garlic cloves
2 celery stalks
2 carrots
2T butter
1t garlic salt
1t black pepper
Next add the following, then bring to a low boil for another 10 minutes or so. Reduce the heat to a simmer, cover and continue to cook another 15 minutes.
24oz. fresh cold water
3T+ chicken soup base
4 bay leaves
1 bunch of kale - chopped
3 med. red potatoes - cubed
2 cans white beans, drained and rinsed
Stir in 1 can cream of potato soup ( or cream of mushroom, asparagus or celery). Check the seasonings and tweak it however necessary.
I added 2t smoked paprika, which gave it a nice smokey depth of flavor. . .Lin
