Harvest Soup

5 Chicken sausage links, cut into 1-inch cubes
Salt and freshly ground black pepper
2 1/2 tablespoons olive oil
1 large onion, coarsely chopped
6 cloves garlic, finely chopped
1 green bell pepper, cored and coarsely chopped
2 Granny Smith apples, peeled, cored and coarsely chopped
1 medium butternut squash, peeled, seeded and cut into bite-size chunks
1 15-ounce can cannellini or other white beans, drained
3 tablespoons finely chopped fresh herbs (parsley, sage, thyme, tarragon, or as desired)
2 quarts (or more as needed) chicken stock or canned chicken broth.

1. Place a large, wide casserole over medium-low heat, and add 1 1/2 tablespoons oil. Add onions and sauté until tender, about 3 minutes. Add garlic and sauté until softened but not browned. Add bell pepper and sauté for 1 minute. Transfer to a plate and set aside.
2. Add 1 tablespoon oil to pan and raise heat to medium-high. Working in batches (do not overcrowd pan), sauté chicken sausages until browned on all sides. Return onions, garlic and peppers to pan with chicken sausages, and add apples, squash, beans and herbs. Stir well and add stock to cover.
3. Raise heat to bring stock to a boil, then reduce heat to low. Simmer, covered, chicken sausage is very tender, about 2 hours. Adjust salt and pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user PUGMOMMY.