This n That Soup

Carolyn Haas


Trying to clean out my fridge before Christmas! Use what ever veggies you happen to have. If using uncooked sausage, make sure it's cooked first! (I was unsure if leftover bratwurst would work, but they were just fine!)


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 3-4 c
    chopped vegetables (i used red pepper, orange pepper, celery, cauliflower, mushrooms, napa cabbage)
  • 1 can(s)
    white beans (14 oz can, drained and rinsed)
  • 1/4 c
    white wine
  • 4 c
    chicken stock
  • 2
    bay leaves
  • 1/2 tsp
    oregano, dried or italian seasoning
  • 1 sprig(s)
    thyme - about 1/4 tsp. dried
  • 6 oz
    left-over, cooked sausage (bratwurst, andouille, italian...)
  • 1 pinch
    cayenne pepper (optional)
  • ·
    salt and pepper to taste

How to Make This n That Soup


  1. Heat oil in large pot. Add onion and cook until softened. Add garlic and any of the "hard" veggies you're using. (e.g. celery, peppers, cauliflower, carrots, etc). Cook for a few minutes.
  2. Add wine, cook until bubbly, then add stock. Add "soft" veggies (like cabbage, mushrooms) and beans. Add bay leaf, herbs. Bring to boil. Reduce heat, cover and simmer until veggies are desired consistency, about 15 minutes. Cut sausage in half length wise, then cut into slices. Add to simmering soup.
  3. Cook an additional 5 minutes. Adjust seasoning to taste.

Printable Recipe Card

About This n That Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Hashtags: #sausage #left-overs

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