This soup uses several vegetables, and is delicious. If you don’t have fresh vegetables, you can use canned ones, and cook just until heated through, then thicken the soup. Depending on your sausage, you may choose to add a little basil or sage; the sausage we use is seasoning enough. Of course, it can be meatless and it’s still very good. Any way you like it, this is a great way to eat your veggies.
Green Bean Chowder
1/2 cup Onion -- chopped
1 tablespoon Butter
2 cups Green Beans -- trimmed and cut
12 ounces Red Potatoes -- 3/4 cup, chunks, unpeeled
1/2 cup Sliced Carrots -- thinly sliced
2 cups Chicken Broth
1/2 teaspoon Salt -- or to taste
1/8 teaspoon Pepper
1 cup Half and Half -- or cream, or whole milk
3 tablespoons Flour, All-purpose
4 Smoked Sausage Links
1/2 cup Cheddar Cheese -- shredded
Sauté onion in butter in kettle. When onion starts to brown, add potatoes, green beans, carrots, broth and seasoning. Bring to a boil and simmer until vegetables are done, about 15 minutes.
Slice in smoked sausage. Combine 1/4 cup of the half and half with the flour, making a smooth paste. Add the remaining half and half, and add it and the cheese to the soup. Cook an additional 5 minutes over medium heat until thickened and the cheese is melted, stirring occasionally.
4 main dish servings or 6 smaller servings