Vegetable-Sausage Soup

• 1 pound hot or sweet Italian sausage, casings removed
• 1 large onion, chopped
• 2 carrots, sliced
• 1 cup sliced mushrooms
• 1/3 cup chopped fresh parsley
• 2 garlic cloves, minced
• 3 cups canned beef broth
• 1 15 1/2-ounce can chickpeas (garbanzo beans), drained
• 2 cups water
• 1 cup beer
• 1 teaspoon dried basil, crumbled
• 1/2 teaspoon ground or rubbed dried sage
• Salt and pepper
• Additional chopped fresh parsley

1. Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes.
2. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes.
3. Mix in next 6 ingredients.
4. Simmer 15 minutes.
5. Season with salt and pepper.
6. Ladle soup into bowls.
7. Sprinkle with additional chopped parsley.

sausage, onion, carrots, mushrooms, parsley, garlic, beef broth, chickpeas, water, beer, basil, ground, salt, parsley

Taken from www.epicurious.com/recipes/food/views/vegetable-sausage-soup-1404 (may not work)