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Anything Goes Sausage Soup
I call this recipe "anything goes" because you can add or take out a variety of ingredients, and the soup still turns out absolutely delicious. It's impossible to have just one bowl, unless of course your first bowl is huge and filled to the brim! —Sheena Wellard, Nampa, Idaho
Ingredients
- 1 pound bulk pork sausage
- 4 cups water
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 5 medium red potatoes, cubed
- 4 cups chopped cabbage
- 3 large carrots, thinly sliced
- 4 celery ribs, chopped
- 1 medium zucchini, chopped
- 1 large onion, chopped
- 5 chicken bouillon cubes
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon pepper
- 1 can (12 ounces) evaporated milk
Directions
- 1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
- 2. Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer.
Nutrition Facts
1 cup: 174 calories, 9g fat (4g saturated fat), 21mg cholesterol, 847mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 6g protein.
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