Shelly's Recipe

ITALIAN SAUSAGE VEGETABLE SOUP - Crock pot

Category: Soups

1/2 lb bulk Italian sausage
1 cup sliced carrots
1 large baking potato, peeled, cut into 1/2 inch cubes
1 clove garlic, minced
2 (14 1/2 oz) cans beef broth
1 (15 oz) can garbanzo beans or chick peas, drained
1 (14 1/2 oz) can pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 tsp dried Italian seasoning
1 bay leaf
1 cup julienne-cut zucchini
Grated fresh parmesan cheese

Brown sausage in a skillet; drain. IN a 3 1/2 - 4 quart crock pot, combine cook sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Cover; cook on LOW setting 7-9 hours. Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. Ladle soup into bowl; sprinkle with cheese. Serves 6-8