Cut the carrots on a bias try to keep an even thickness. Add the butter and carrots to a pot. Sauté for 10 minutes. Add half the salt, all the summer savory, and chives. Stir well and add the beef and rest of the salt. Start to brown the beef.
When mostly browned add I the brother's, rice, macaroni elbows, and sausage. My rice and sausage were frozen. So allow to simmering for 25 minutes covered.
Take the sausage out of soup and break it up to make it lose. Then add back into the soup. Simmer on low for 7 minutes.