 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
My mom gave me this recipe a few years back, and it quickly became a family favorite. Itâs very flavorful and hearty. Ingredients:
1 pound bulk italian sausage |
1 large onion, sliced |
2 celery ribs, sliced |
2 garlic cloves, minced |
5 cups water |
2 medium potatoes, peeled and chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 medium carrots, sliced |
2 teaspoons salt |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper, optional |
1 bay leaf |
2 medium zucchini, sliced |
Directions:
1. In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
2. Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
|
|