Number of Servings: 4
Ingredients:
1 teaspoon vegetable oil
1 pound sweet Italian venison sausage
1 can 16 oz. tomato sauce
1 can 16 oz. stewed tomatoes
1 cup water
2 cups beef broth
2 teaspoons sugar
1 cup carrots, sliced
1 cup sliced celery
1 cup chopped zucchini
1 can kidney beans (or other), drained
1/4 cup minced parsley
1/2 teaspoon Italian seasoning
Parmesan cheese to taste
Directions:
Brown the sausage in a pan. Break the sausage up and then drain off fat. Add rest of ingredients except the cheese. Cook for 1 hour or until the vegetables are cooked through. Sprinkle cheese on soup when served.
Good served with Italian bread and greed salad.
Notes & Variations:
Contributor: Mike Estes, RRGC
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