Chickpea & Sausage Soup
Contributed byBev Rhodes
Ingredients
- 2 mild Italian sausages (removed from casings)
- 1 onion (medium, chopped)
- 3 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 carrots (sliced)
- 1 zucchini (medium, halved and sliced)
- 1 can condensed tomato soup (10 3/4-oz. can)
- 1 can stewed tomatoes with liquid (15-oz. can)
- 1 can chickpeas, drained
- 1 teaspoon salt
- 1/4 cup Parmesan cheese (grated)
Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Instructions
In 4-quart pot, cook the sausage and onion over medium heat until sausage is light brown and onions wilted. Drain off fat. Stir in all remaining ingredients except cheese. Heat to boiling, stirring constantly. Reduce the heat, cover and simmer for 20 minutes, or until vegetables are tender. Serve sprinkled with cheese.
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