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Title: Turkey Sausage Soup w/Fresh Vegetables
Categories: Poultry, Vegetables, Herbs, Squash
Yield: 10 servings

20 oz Italian turkey sausage
3 lg Tomatoes; chopped
15 oz Can garbanzo beans; rinsed,
- drained
3 md Carrots; thin sliced
1 1/2 c Cut fresh green beans in 1"
- pieces
1 md Zucchini; quartered
- lengthwise, sliced
1 lg Sweet bell pepper; chopped
8 Green onions; chopped
4 c Chicken stock
12 oz Can tomato paste
1/2 ts Seasoned salt
1/3 c Minced fresh basil

In a large skillet, cook sausage over medium heat 8-10
minutes or until no longer pink, breaking into crumbles;
drain and transfer to a 6-qt. slow cooker.

Add tomatoes, beans, carrots, green beans, zucchini,
pepper and green onions. In a large bowl, whisk stock,
tomato paste and seasoned salt; pour over vegetables.

Cook, covered, on low 6-8 hours or until vegetables are
tender. Just before serving, stir in basil.

Nancy Heishman, Las Vegas, Nevada

Makes 10 servings (about 3-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... Smaller plates discourage gluttony. But so does dining with dwarves
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