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Crockpot Italian Sausage Vegetable Soup

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Crockpot Italian Sausage Vegetable Soup

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

 

Yield

4 servings

Prep

30 min

Cook

7 hrs

Ready

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

Ingredients

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

Amount Measure Ingredient Features
226.8 g italian sausage
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237 ml carrots
sliced
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1 each potatoes
diced
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1 each garlic cloves
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462.4 ml/g beef stock
two cans
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433.5 ml/g chickpeas (garbanzo beans)
or garbanzo
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404.6 ml/g tomatoes, canned
undrained
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355 ml water
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2.5 ml italian seasoning
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1 each bay leaves
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237 ml zucchini
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1 x Parmesan cheese
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Directions

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 Arrow up button

Comments


Binci

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anonymous

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

 

 

Nutrition Facts

Serving Size 532g (18.8 oz)
Amount per Serving
Calories 2237% 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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