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Recipe: Easy Italian Sausage Vegetable Soup (crock pot)

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EASY ITALIAN SAUSAGE VEGETABLE SOUP

1/2 pound bulk Italian pork sausage
1 cup sliced carrots
1 large baking potatoes, peeled, 1/2-inch cubes
1 clove garlic, minced
2 cans (4 1/2 ounce each ready-to-serve beef broth
1 can garbanzo beans, drained
1 (14 1/2 oz.) can pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 bay leaf
1 cup julienned zucchini
fresh parmesan cheese, grated (to serve)

In large skillet, brown sausage; drain.

In 3 1/2 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.

Servings: 7 (1 1/2 cups each)
Source: Pillsbury
MsgID: 117606
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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