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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Quick, easy, inexpensive and fairly healthy soup. My family liked it a lot. Adapted from the American Heart Assoc Meals in Minutes cookbook. I upped the spices (not quite doubled) and added an ounce or two of some Italian style peppardelle noodles, broken into little bits. Ingredients:
3 ounces italian sausage, casing removed |
1/2 cup onion, chopped |
3/4 cup frozen bell peppers or 1 green bell pepper, medium chopped |
8 ounces sliced mushrooms |
1 (15 ounce) can garbanzo beans |
1 (14 1/2 ounce) can crushed tomatoes, low sodium |
4 cups water |
1 teaspoon dried basil, crumbled |
1/2 teaspoon dried oregano |
1/2 teaspoon red pepper flakes |
Directions:
1. In a 3-4 quart saucepan or stock pot brown the sausage for about 5 minutes or until cooked through.
2. Add onions, peppers and mushrooms and cook, stirring occasionally, until softened.
3. Add all other ingredients and bring to a boil. Turn down and simmer for about 20 minutes.
4. Variation: Add 2-3 ounces of broken spaghetti noodles or other small pasta.
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