Slow Cooker Sausage Vegetable Soup


SERVES 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 4 Hours 15 Min
 

1 pound bulk Italian sausage, mild or hot
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
3 stalks celery, sliced into 1/4”
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes
1 cup frozen peas
1 cup frozen corn
Salt and pepper, to taste

In a large skillet set over medium heat, add the sausage. Use a wooden spoon to  break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.

Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.

Cook on HIGH for 3 hours, or low for 6 hours.

Stir in the cubed potatoes, frozen peas and frozen corn; season with salt and pepper to taste. Cook on HIGH for 1 additional hour, or low for 2 additional hours.

Ladle into bowls and serve.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian 
Copyright ©2017 The Slow Roasted Italian – All rights reserved.