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Italian Sausage Vegetable Soup Recipe

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This recipe for Italian Sausage Vegetable Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 1, 2008


4 c. Italian sausage
1 c. onions, chopped
8 c. water
8 tsp. beef bouillon
1 c. cabbage, shredded
1/2 c. celery, chopped
1 tsp. basil leaves
1/2 tsp. oregano leaves, crushed
16. oz can kidney, or
16 oz. can great northern beans
28 oz. chopped tomatoes
2 c. sliced zucchini
1 can corn
16 oz. frozen vegetables
8-12 oz. Rotelle Spirals, cooked
4 oz. Monterey jack or mozzarella cheese

In a 6 quart Dutch oven, or fry pan, cook sausage (you may use any sausage links) and onions until onions are tender. Add water and bouillon (use chicken if using chicken links), cabbage, celery, basil, oregano, tomatoes (if using canned, undrained) and undrained beans. Bring to a boil. Reduce heat and simmer 45 minutes. Add zucchini. Cook 5 minutes. Add pasta and vegetables (a broccoli mix is good) and continue to cook 5 to 10 minutes, or until vegetables are done. Serve with shredded cheese.




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