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Ingredients
- 1 lb. Italian sausage
- 1 medium onion, diced
- 4 cloves minced garlic
- 4 c. water
- 2 stalks celery, diced
- 2 large carrots, diced
- 1-2 small zucchini, quartered and chopped
- 1 can beef broth
- 1 10-oz. can bean with bacon soup
- 1 28-oz. can diced tomatoes
- 1 can Great Northern Beans, drained and rinsed
- 1 Tbsp. sugar
- 1 tsp. oregano
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1/8-1/4 tsp. red pepper flakes
Preparation
Step 1
Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.
Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.
Freezer Instructions: Cook sausage, onions, and garlic and drain if necessary. Place in a large Ziploc bag or large freezer-safe container. Add remaining ingredients. When ready to cook, Place contents of the bag in a large slow cooker and cook on low for 9-10 hours or on high for 6-8.