Italian Sausage Vegetable Soup

On a recent cool, damp and rain-all-day Saturday I threw together my Italian Sausage Vegetable Soup to simmer all day in the crockpot and I made a wonderful bread to go along with it as well as a salad.  I posted my recipe once before but wanted to share it with you again as well as give you a few photos.

Italian Sausage Vegetable Soup

Take approximately 1 pound of Italian Sausage and boil in water until it is cooked (you may want to put a few knife holes in each piece so that it will cook better).  Then take the sausage out of the water and either slice it up or take it out of the casing so that it is like ground beef pieces (or buy Italian Sausage already out of the casing) and place into a frying pan which has olive oil (or your oil of choice) heated in it and fry for a little while (until pieces are the way you like or some have browned, your choice).  When almost finished frying, add in some minced garlic and diced onion (again, your choices).  When the garlic and onion have heated for about 2-3 minutes, transfer everything to your crock pot.

To this meat mixture, add two 15-oz cans of beans/peas (I used one can of Northern Beans and one can of Black Eyed Peas; you could use whatever you like or have on hand), a quart of home-canned tomatoes (or a comparable size that you buy in the stores), carrots (as much as you want), roughly 2-3 cups of beef broth (or other broth you have or like), pinch of salt and pepper or other seasonings you prefer.  Put on high for an hour or two and then low for 6 hours.  Add in 1/4-1/2 tsp Italian Seasoning and some frozen or fresh chopped sweet peppers, frozen or fresh sliced zucchini and squash (I have frozen zucchini and squash from my garden last year).  Keep on low until ready to eat (roughly two more hours).  If you want you could add spinach or kale at some point in the recipe (I added kale near the end).

To go with the soup, I made a Cheddar Herb Bread using white sharp cheddar cheese (use a good quality cheese if you are able to) as well as dried rosemary (store bought) and my own dried parsley versus the cilantro that is mentioned as an option in the recipe; I make mine in an 8″ x 8″ square dish.  I saw this recipe once in a Better Homes & Gardens magazine and am glad I gave it a try; it is a quick and easy bread to mix together.  Here is the link to that recipe on their website: Cheddar Herb Bread.  It is a fantastic bread!  It reminds me of a rosemary bread that we received at a well-known Italian restaurant along with some dipping oils and it smells so good in the kitchen when baking. I reheated my piece in the microwave at supper time and put on some butter; yummy!

Enjoy!

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