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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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I found this recipe 20 years ago in a cooking magazine - I changed it up to make it my own and now it's my familys favorite soup. I entered this recipe in a Chili & Soup Cook Off and won first place in the soup category. Sometimes I'll use a mix of sweet italian and hot italian sausage to spice things up a bit. Hope you enjoy! Ingredients:
1 1/2 lbs ground sweet italian sausage (remove from casing if using links) |
1 onion, chopped |
2 tablespoons olive oil |
2 -3 tablespoons fresh basil |
3 fresh garlic cloves, minced |
2 cups carrots, peeled and thick sliced |
2 small zucchini, halved then thick sliced |
4 -8 cups chicken broth |
24 ounces diced tomatoes (drained) |
3 cups shredded cabbage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (16 ounce) can great northern beans, undrained |
Directions:
1. Brown sausage in olive oil. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, enough broth to cover ingredients plus about 1 extra, cabbage and salt & pepper. Bring soup to a boil; reduce heat to simmer, cover and cook for 1 hour. Add beans with liquid, cook another 20 minutes. Serve with crusty bread.
2. (Even better the second day!).
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