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Zesty Italian Soup

Total Time

Prep: 15 min. Cook: 7 hours

Makes

10 servings (3-1/2 quarts)

While visiting my sister-in-law, we had a delicious Italian soup at a local restaurant. We decided to duplicate it at home and came up with this recipe. The seasonings and types of tomatoes can be varied to suit your family’s tastes.

Ingredients

  • 1 pound bulk Italian sausage
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 large carrot, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon dried minced garlic
  • 1-1/2 cups cooked elbow macaroni

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
  3. Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

Nutrition Facts

1-1/2 cups: 205 calories, 6g fat (2g saturated fat), 18mg cholesterol, 1034mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 12g protein.

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