Easy Italian Sausage Vegetable Soup

9 hours Prep: 15 minutes Cook: 9 hours

79 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	pound	italian pork sausage	bulk
1	cup	carrots	sliced
1	large	baking potatoes	cut into 1/2 inch cubes
1	clove	garlic	minced
2	cans	beef broth	14 1/2 ounces each
1	can	chickpeas (garbanzo beans)	drained
14 1/2	ounces	tomatoes	pasta style, chunky, undrained
1 1/2	cups	water
1/2	teaspoon	italian seasoning	dried
1	each	bay leaf
1	cup	zucchini	julienned
1	x	parmesan, parmigiano-reggiano cheese, grated	fresh, grated

Directions

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.

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Nutrition Facts

Serving Size 154g

Amount per Serving

Calories 79 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 299mg	12%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	13%
Sugars 3.0g
Protein 5.0g	9%

Vitamin A	78%		Vitamin C	22%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)

This is a really great recipe despite the deceptively simple ingrediant list.A wonderful vegetarian dish or cold snack.I mashed the chickpeas to make the filling easier to stuff.I also used brown rice.Really delicious!

Reviewed by keysola