Summer sausage in soup?  Absolutely!  Easy, tasty, and versatile.  Use any one of our Silver Creek summer sausages:  elk, venison, or buffalo.

Makes approximately 12 - 1 cup servings

Ingredients:

8 oz Silver Creek Venison summer sausage (1), diced/bite sized chunks (elk or buffalo works well too)

2 Tbsp olive oil, divided

1 large yellow onion, chopped

3 carrots, peeled and chopped (personally I like the skins on)

3 stalks of celery, chopped

4 cloves garlic, minced

8 cups low-sodium beef broth or chicken broth

1 - 14 oz. cans diced tomatoes

1 1/2 tsp dried basil**

1 tsp dried oregano**

1/2 tsp dried thyme**

1/2 lb red or yellow potatoes, cut into cubes (I like to keep the skins on)

1 cup chopped green beans (trim ends first)

1 cup frozen corn

1 cup frozen peas

1/3 cup chopped fresh parsley

Salt and freshly ground black pepper to taste

Instructions:

1. Warm oil in a large kettle/pot then add onions, carrots, and celery then sauté 3 minutes
2. Add garlic sauté 1 minute longer.
3. Pour in broth, tomatoes, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
4. Add potatoes and sausage then continue to simmer, covered for 20 minutes or until potatoes are tender
5. Pour in green beans, corn, and peas and simmer until heated through, about 5 minutes. 
6. Stir in parsley and serve warm.

**Please remember, amounts are approximate, adjust to your taste.  Start with less and add more if needed.

1.  Venison Summer Sausage (nutrition facts located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.