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Crockpot Italian Sausage Vegetable Soup

Crockpot Italian Sausage Vegetable Soup Crockpot Italian Sausage Vegetable Soup Crockpot Italian Sausage Vegetable Soup

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


½ pound italian sausage
1 cup carrots
1 potatoes
1 garlic cloves
16 ounces beef stock
two cans
15 ounces chickpeas (garbanzo beans)
or garbanzo
14 ounces tomatoes, canned
1 ½ cup water
½ teaspoon italian seasoning
1 bay leaves
1 cup zucchini
Parmesan cheese


Brown the sausage.

Combine all but zucchini in the crockpot and cook on low for 7 to 9 hours.

Add zucchini and cook an additional 30 minutes.

Serve with parmesan cheese.


* not incl. in nutrient facts

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over 3 years ago

Looking for a sausage soup from 1990s that had beer and garbanzo beans in it.

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Nutrition Facts

Serving Size 532g (18.8 oz)
Amount per Serving
Calories 2237% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 754mg 31%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 21g
Vitamin A 107% Vitamin C 42%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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