Laura says this is "actually an adaption from San Francisco a La Carte, a cookbook we got when 1st married 30 + years ago. We changed it over the years, but you can still see the roots of its ancestor: Winter Sausage Soup. We have used this recipe for 30 years. It’s very adaptable! The basic idea is that the flavor comes from whatever sausage you use. If you use a smoked sausage like Andouille, there is no need to grill or parboil, so skip that step. We haven’t tried it with a plant-based sausage but I am sure that would be great! Change up the veggies, beans, and seasonings according to your own tastes. Because there is a lot of salt in most sausage and broth, go light on the salt, and taste before adding more."

2 pounds sausage - any kind works: italian, english bangers, brats, pork, chicken, turkey, smoked…).
1 T olive oil
½ onion diced
3 stalks celery diced
1 C diced carrot
1 green pepper diced
1 clove garlic minced
6-8 cups beef broth
2 Medium potatoes diced
1 12 oz bag frozen artichoke hearts (no need to thaw)
2 14 oz cans diced tomatoes (undrained)
2 14 oz cans kidney beans (drain and rinse if you like, but you don’t have to)
1 teaspoon black pepper
1 teaspoon worcester sauce
1 teaspoon dry mustard
1 teaspoon fennel seed crushed
Salt to taste
1 zucchini diced
Or
3 cups shredded cabbage
Or
3 cups kale or spinach, torn in small pieces

Grill sausages (or par-boil) for about 5 minutes or until internal temperature is 150 degrees. Cool. ( You can skip this step if you are using smoked sausage like Andouille)
Slice sausages into ¼ -½ inch slices

Heat oil in large pot
Add onion, celery, peppers and carrots. Saute on medium high until onion is soft. Add sausage and saute till sausage gets a little more color, about 5 minutes. Reduce heat to medium. Add garlic and cook and stir about 1 minute, just till fragrant. Add 6 cups broth, potatoes, artichoke hearts, tomatoes and beans and seasonings. If you like it more soupy,add more broth. Bring to boil over high heat. Reduce to medium low and simmer, covered, for 30-40 minutes. Taste for seasoning and add salt and other seasonings as you like it. Add zucchini or cabbage or kale and simmer uncovered 5 minutes
.