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.