| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Soups, Vegetables, Side dish | 8 | Servings |
INGREDIENTS
| 1 | lb | Italian sweet sausage |
| 1 | tb | Olive OR Vegetable oil |
| 1 | c | Diced onion |
| 1 | Clove garlic, finely minced | |
| 1 | c | Sliced carrots |
| 1 | ts | Crumbled basil |
| 2 | Small zucchini, sliced | |
| 1 | cn | (1 – lb) Italian pear |
| Tomatoes, chopped, undrained | ||
| 2 | cn | 10 3/4 oz beef boullion OR |
| 3 beef boullion cubes plus | ||
| 1 1/2 cups hot water | ||
| 2 | c | Finely shredded cabbage |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | (1 lb) great northern beans, |
| Undrained | ||
| Small amount chopped parsley |
INSTRUCTIONS
Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”