Italian Sausage-Vegetable Soup

This is one of those easy, easy, easy recipes.

1/2 lb. bulk Italian pork sausage
1 c. sliced carrots
1 lg. baking potato, peeled, cut into 1/2-inch cubes
1 clove garlic, minced
2 cans ready-to-serve beef broth (141/2 oz. each)
1 can garbanzo beans or chick peas, drained (15 oz.)
1 can chunky tomatoes, undrained (141/2 oz.)
11/2 c. water

1/2 tsp. dried Italian seasoning
1 bay leaf
1 c. julienne-cut zucchini (2×1/8×1/8-inch)
grated Parmesan cheese

1. In large skillet, brown sausage; drain. In 31/2 to 4-quart Crockery Pot, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

2. Cover; cook on low setting for 7 to 9 hours.

3. Remove bay leaf. Gently stir in zucchini. Cover and cook an additional 30 minutes or until zucchini is tender.

To serve, ladle soup into bowls and sprinkle with cheese

Yield: 7 (11/2 cup) servings.

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