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Easy Italian Sausage Vegetable Soup
1/2 lb Bulk Italian pork sausage
1 c Carrots; sliced
1 lg Baking potatoes; peeled, 1/2" cubes
1 Clove garlic; minced
2 cn Ready-to-serve beef broth; 14 1/2 ounce
1 cn Garbanzo beans; drained
1 cn Pasta-style chunky tomatoes; 14 1/2 oz. undrained
1 1/2 c Water
1/2 ts Dried Italian seasoning
1 Bay leaf
1 c Zucchini; julienned
Fresh Parmesan cheese; grated
In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow
cooker, combine cooked sausage and all remaining ingredients except
zucchini and cheese; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours.
Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30
minutes or until zucchini is tender. To serve, ladle soup into bowls;
sprinkle with cheese.
7 (1 1/2-cup) servings
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