Ingredients
Thinly sliced carrots - 2
Onion, chopped - 1
Thinly sliced mushrooms - 1 cup
Chopped fresh parsley -
1/3 cup
Garlic clove, minced - 2
Vegetable stock - 450 ml
Mix beans soaked and cooked - 50 gms
Dried sage - 1/2 tsp
Salt and ground black
pepper to taste
Vegetarian sausage casings removed 4-5.
Method
Heat a pot over medium heat. Cook and stir sausage in the hot pot
until browned and crumbly for 5-7 minutes.
Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7-10 minutes.
Pour water, beans with liquid, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
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