Easy italian sausage vegetable soup

7 Servings

Ingredients

Quantity Ingredient
½ pounds Bulk Italian pork sausage
1 cup Carrots; sliced
1 large Baking potatoes; peeled, 1/2\" cubes
1 Clove garlic; minced
2 cans Ready-to-serve beef broth; 14 1/2 ounce
1 can Garbanzo beans; drained
1 can Pasta-style chunky tomatoes; 14 1/2 oz. undrained
1½ cup Water
½ teaspoon Dried Italian seasoning
1 Bay leaf
1 cup Zucchini; julienned
Fresh Parmesan cheese; grated

Directions

Prep Time: 15 minutes (Ready in 7 hours 45 minutes) In large skillet, brown sausage; drain. In 3½ to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

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

Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese.

7 (1 ½-cup) servings

NOTES : Copyright 1998 The Pillsbury Company Recipe by: Pillsbury

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998

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