1 lb. mild Italian sausage
1 clove garlic, minced
1 lg. onion, chopped
1/3 c. chopped parsley
2 med. carrots, sliced
1 c. thin sliced mushrooms
1 can (lb.) garbanzo beans
3 c. water
2 beef bouillon cubes
1/2 tsp. sage
Salt and pepper

Crumble sausage and cook in 3 quart saucepan over medium high heat, stirring often, until browned. Add garlic, onion, 1/3 cup parsley, carrots, mushrooms. Cook until limp. Add beans and remaining ingredients. Bring to a boil, then lower heat and simmer covered, about 10 minutes. Skim off excess fat. 3 to 4 servings.