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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
1 lb bulk italian sausage |
1 large onion, sliced |
2 celery ribs, sliced |
2 garlic cloves, minced |
5 cups water (i would use low sodium broth) |
2 medium potatoes, peeled and chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 medium carrots, sliced |
2 teaspoons salt |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 bay leaf |
2 medium zucchini, sliced |
Directions:
1. In a Dutch oven over medium heat, cook the sausage, onion, and celery until meat is no longer pink; drain.
2. Add in garlic; cook 1 minute.
3. Add in water, potatoes, tomatoes, carrots, and seasonings.
4. Bring to a boil; decrease heat, cover and simmer for 15 minutes.
5. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender.
6. Discard bay leaf.
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