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Crockpot Italian Sausage Vegetable Soup

Crockpot Italian Sausage Vegetable Soup

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Submitted by lpsjag

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

Ingredients

½ 226.8
POUND G ITALIAN SAUSAGE *
1 237
CUP ML CARROTS
sliced
1 1
EACH POTATOES
diced
1 1
16 462.4
OUNCES ML/G BEEF STOCK
two cans
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
or garbanzo
14 404.6
OUNCES ML/G TOMATOES, CANNED
undrained
1 ½ 355
CUP ML WATER
½ 2.5
TEASPOON ML ITALIAN SEASONING *
1 1
EACH BAY LEAVES *
1 237
CUP ML ZUCCHINI

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 223 7% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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