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Italian Sausage and Vegetable Chowder
1/2 pound hot Italian turkey sausage (3 links)
1 can ready-cut tomatoes (28-oz)
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 can garbanzo beans with liquid (15- oz)
2 cups lightly packed chopped green cabbage
1/4 pound fresh green beans (about 1 cup) -- cut into 1" pieces
1 medium carrot -- peeled & diced
1 teaspoon dry Italian seasoning -- crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 large zucchini -- cut into 1/2" 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 beans, 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 to 9 hours or until vegetables are almost tender.
Turn control to HIGH; add zucchini and macaroni. Stir, recover, and cook on HIGH 30 to 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.
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