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hot Italian sausage carrots celery onions garlic olive oil whole kernel corn tomatoes chickpeas Romano beans tomato paste chicken bouillon water pepper ground cumin basil oregano bay leaf macaroni Parmesan cheese
Viewed: 8 - Published at: 3 years agoIngredients
- 1 lb hot Italian sausage, crumbled
- 1 12 cups carrots
- 1 12 cups celery
- 1 12 cups onions
- 4 -5 garlic cloves
- 2 tablespoons olive oil
- 1 (10 ounce) can whole kernel corn
- 1 (14 ounce) can diced tomatoes
- 1 (10 ounce) can chickpeas
- 1 (10 ounce) can romano beans
- 1 (5 1/2 ounce) can tomato paste
- 2 tablespoons chicken bouillon
- 8 cups water, to cover
- 1 tablespoon pepper
- 1 tablespoon ground cumin
- 2 tablespoons basil
- 1 tablespoon oregano
- 1 bay leaf (really all spices are to taste)
- macaroni
- parmesan cheese, to serve
Method
- You will need a big soup pot for this recipe, I often end up with my pot to full and have to divide it up mid way -- be smart choose a big pot.
- Chop fresh vegetables into soup sized chunks, this will vary depending on how you like your soup.
- I cut carrot dollars and big chunks of onion.
- Heat oil in the soup pot over medium/high heat.
- Brown sausage with onions, garlic, celery, and carrots.
- When the sausage is evenly browned and the vegetables are slightly softened add the chicken bullion, tomato paste and spices.
- Stir in and let the pastiness of the tomato paste cook out for a couple minutes.
- Add the beans (rinse your beans), corn and tomatoes, don't drain the juices from the tomatoes just add it.
- Add liquid.
- Add as much liquid as you desire to your soup depending on the heartiness desired.
- Bring to a boil.
- Reduce heat and allow to simmer for awhile.
- You can serve immediately.
- Add cooked macaroni noodles and Parmesan cheese to serve.
