1 lb Sausage (I use Jimmy Dean's gluten free sausage)
2 cups sliced carrots
2 Large baking potatoes - cut into 1/2 inch squares
2 Garlic Cloves, minced
4 cans (14 oz each) beef broth
2 cans garbanzo beans, drained
2 cans (14.5 oz) diced stewed tomatoes
3 Cups Water
1 teaspoon dried Italian Seasoning
2 bay leaves
2 cups julienne-cut zucchini (2-3 small zucchini)
1/2 cups Parmesan cheese, if desired
1. Cook sausage till no longer pink and drain
2. Combine sausage and all other ingredients (except zucchini and cheese) in a large cooker (6-8 quart); stir gently to mix.
3. Cook till vegetables are tender.
4. Add zucchini for another 15-20 min. Remove bay leaves, and add cheese, if desired.
About 220 Calories per bowl and 14g protein. So dig in and enjoy!!
*Picture to come soon.
Italian Sausage Vegetable Soup
Categories: Crock Pot, Crowd Cookin', Gluten-Free, Main Dishes, soup
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