Italian Vegetable Soup

2 cups sliced celery
1 large can tomato sauce
1/2 tsp. garlic powder
2 green peppers, diced
2 tablespoons sugar
1 large zucchini, peeled and sliced thinly
1 cup chopped onions
1/2 tsp.crushed oregano
2 to 3 pounds mild Italian sausage
2 cans or 1 quart crushed tomatoes
1 tsp. Italian seasoning
small pasta (optional) (I use risoni)

Break up the sausage and brown in a fry pan. Add the celery and cook for 10 minutes. Drain off the grease. Put all the ingredients into a large pot and cook for 1 1/2 to 2 hours.

*Perfect* in the crockpot - simmer on low heat during the day while you are at work to be served for dinner - if you're crockpotting and the celery is young, there is no need to cook it in the fry-pan first.

This makes a big amount - perfect to feed the family for a few meals, or, to freeze for later.

Serving Suggestions:
  • With fresh crusty bread
  • Make buttered toast "soldiers" for kids to dip in
  • I prefer to serve this as a main meal, but you could serve a small bowl as a starter if you preferred, as a prelude to a light, salad-y meal.

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