Italian Sausage & Vegetable Chowder, Crockpot 1/2 pound hot Italian Turkey Sausage 1 28 ounce can ready cut tomatoes 4 cups hot water 1/2 cup dry red wine 2 teaspoons instant beef bouillon granules 1 medium onion chopped 1 large clove garlic peeled 1 large clove garlic peeled 1 15 ounce can garbaanzo beans with liquid 2 cups lightly packed chopped green cabbage 1/4 pound fresh green beans cut into 1 inch pieces 1 medium carrot peeled and diced 1 teaspoon dry italian seasoning crushed 1 teaspoon salt 1/4 teaspoon ground black pepper 1 large zucchini cut into 1/2 inch cubes 1 cup small elbow macaroni 1/4 cup grated parmesan cheese optional 1/4 cup minced fresh parsley optional Remove casing from sausage links. Cut into 1 inch thick slices; set aside. Combine tomatoes, hot water, wine, beef bouillon granules, onion, garlic, garbanzo benas, cabbage, green beans, carrot, Italian Seasoning, salt and pepper in a 4 quart slow cooker. Gently stir in sausage slices. Cover and cook on LOW 8-9 hours or until vegetables are almost tender. Turn control to HIGH; add zucchini and macaroni. Stir, recover and cook on HIGH 30-45 minutes longer or until zucchini and macaroni are tender. Ladle into soup bowls. Sprinkle each serving with parmesan cheese and minced parsley, if desired. Makes 7-8 servings.
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
