• Elisa Juarez

Italian Vegetable Soup

This is a crockpot recipe which can be adapted according to your meat & vegetable preferences.

I like to use fresh, natural chicken sausage which is made daily at a local grocery store. You can use your choice of ground meat.


2 pounds ground meat (beef, turkey, chicken, chicken sausage) 1 small zucchini 3 medium potatoes 1 cups fresh or frozen sweet corn 1 (15-oz.) can cannelini beans 1 (16-oz.) can tomato sauce 1 tablespoon oregano or Italian seasoning 1 tablespoon basil 1/2 teaspoon garlic salt Fresh ground pepper 3 bay leaves Fresh Italian parsley

  1. Brown the meat in a medium-sized skillet on medium-high heat on the stove; drain off grease.

  2. Cut the zucchini into 1/2-inch pieces. Peel and cut the potatoes into 1/2-inch squares.

  3. Add all ingredients (except parsley) to slow cooker. Add 1 cup water or broth. Cook covered on low setting for 6 to 8 hours, or on high for 3 to 5 hours. Remove bay leaves before serving.

  4. Serve with a side of buttered linguine and/or crusty baguette bread. Top with fresh snipped parsley.

Pot size: 3-6 quarts Servings: 6



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