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Ingredients

• 1 pound elk breakfast sausage
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 onion, chopped
• 2 cups cubed butternut squash
• 2 beets, sliced into rounds
• 4 red potatoes, diced
• 4 carrots, chopped
• 1/2 medium head green cabbage, chopped
• 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
• 2 teaspoons dried dill weed
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried thyme leaves
• salt and black pepper to taste
• 2 quarts chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup red wine vinegar

Description

Tons Of Compliments Await When You Make This Vegetable Soup With Elk Sausage And A Variety Of Seasonings.

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