Ingredients:

6 Italian pork and fennel sausage, taken out of casings (you can use whatever sausages but use good quality sausages)
1L chicken stock
1 leek, white part, sliced
1 medium brown onion, diced
4 cloves of garlic, crushed
2 medium carrots, finely diced
4 celery battons, finely diced
2 medium potatoes, finely diced
1/2 red capsicum, finely diced
1 tomato, diced
5 button mushrooms, diced
2 bay leaves
1/2 cup of fresh parsley, chopped
Handful of fresh thyme
1 can of four bean bean mix, drained and rinsed well

Method:

• Sauté leek and onion with some olive oil until softened. Add garlic and cook for 1minute until fragrant.
• Add sausage mince and brown breaking up any lumps, roughly.
• Add in all other ingredients, season with black pepper and cook on low for 4-6hours. (please do not add salt as the sausages add enough salt to the soup).

Notes:

• If cooking on stove top. Follow same steps but cook on low with lid on for approx 1-1.5hours

Optional variations:

• I often add 1/2 cup of brown rice or risoni into the soup , if so I would recommend adding an extra 500ml of stock.
• You can use any sausage flavor you like, chorizo taste amazing in this soup as well.
• Feel free to add or change vegetables to your preference.

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