Chicken Sausage Potato Soup
1 large carrot, chopped
1/2 white onion, chopped
2 links chicken garlic sausage, casing removed and crumbled
2 oz extra virgin olive oil
1 qt chicken stock
1/2 qt water
salt and pepper to taste
1 pinch dried oregano
1 15 can roman beans, drained and rinsed
1 15 oz can red beans, drained and rinsed
8 baby yukon gold potatoes
1 Roma tomato, chopped.
In a large pot, heat up oil with carrot, and white onion and saute for a few minutes. Add in sage and continue to break apart with a large spoon as it browns. Once sausage is browned, add in chicken stock and broth.
Bring mixture to a boil, seasoning with oregano, and drop in beans and potatoes. Let all simmer together for 20 minutes, serve with tomatoes on top for garnish.