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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bulk Italian mild sausage (can use hot if that's your preference)
1 medium onion, chopped
1-1/2 c. water (+)
1 tsp. basil
1 tsp. Italian seasoning
4 c. zucchini (quarter then slice)
1 (16 oz.) can whole tomatoes or diced tomatoes (squish up)
1 (15 oz.) can garbanzo beans (drained and washed)
1 can condensed beef broth
Directions:
Directions:
Brown sausage and onion, drain well. Stir in remaining ingredients and heat to boiling. reduce heat and simmer until zucchini is tender.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I sometimes double the recipe because this soup freezes well. When I double, I don't double the meat but instead add a cup of lentils.

Can sprinkle with parmesan cheese when serving.

 

 

 

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