1 Tablespoon butter
1 yellow onion, peeled and minced
2 carrots, peeled and chopped
1/3 celery root, peeled and finely chopped
Dry, spicy sausages, however many you like, sliced into rounds
1 liter stock, either chicken or vegetable
2 ribs celery stalk, sliced thinly
1 can white beans, drained and washed
1 can lentils, drained and washed
1 can corn niblets, drained and washed, or the kernels from 1 fresh cob
Melt the butter in a medium-sized pot. Add the next 4 ingredients and let them sweat, stirring every once in a while. When the sausages have taken on a little color, pour the stock in. Bring to a light boil, then add the remaining ingredients. Allow the soup to cook for about 30-40 minutes, until some of the liquid has evaporated.
Serve warm with minced chives on top and a loaf of crusty buttered bread.