Zesty Italian Soup

By nurseliz

Ingredients

• Ingredients
• 1 pound bulk Italian sausage
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 large carrot, chopped
• 1 jalapeno pepper, seeded and chopped
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon dried minced garlic
• 1-1/2 cups cooked elbow macaroni

Details

Servings 10

Preparation

Step 1

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni. Yield: 10 servings (3-1/2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts: 1-1/2 cups equals 205 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 1,034 mg sodium, 25 g carbohydrate, 5 g fiber, 12 g protein.