Thursday, November 6, 2014

Sausage and Vegetable Soup

Lighten up a hearty sausage soup recipe with Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.


1 pkg Italian Style Sausages
2 Tbsp extra virgin olive oil
1 1/2 tsp ground cumin
1/4 tsp freshly cracked pepper
1 (32-ounce) pkg vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (14-ounce) can diced tomatoes, drained
1 1/2 c zucchini strips, cut into 1-inch pieces
2 Tbsp canned chopped chilies
cooked brown rice or pasta
freshly shredded Parmesan cheese, garnish


In Dutch oven, over medium heat, place olive oil.

Add sausage pieces; cook and stir over medium heat for 5 minutes.

Remove sausage from pan.

In same pan, add cumin and pepper; cook and stir 1 minute.

Add vegetable broth, black beans, corn, diced tomatoes, and chilies.

Cover mixture; bring to a boil (5 to 6 minutes).

Add sausage and zucchini. Continue cooking, stirring occasionally, 2 to 3 minutes or until heated through.

Serve soup in bowls over rice or pasta and sprinkle with Parmesan cheese.

No comments:

Post a Comment