Another Cooking Light triumph. Love this.
Continuing to embrace the fall weather and the glory of the crock pot! This soup lives up to its name, it's hearty and full of veggies. So good. It is a day long affair to cook it but coming home to this delicious soup ready to eat makes even the chilliest winds and wettest rains fade into a distant memory.
1 (14-ounce) package low-fat smoked sausage cut into 1/4-inch-think slices
2 3/4C cubed peeled baking potato
1/2 (10 ounce)package angel hair slaw (about 4 Cups)
2 cups chopped onion
1 Cup sliced carrot
1 1/3 cups diced celery
1 C frozen cut green beans
1 (16-ounce) can kidney beans, rinsed and drained
4 (14-ounce) cans less-sodium beef broth
1/4 Cup chopped fresh parsley
1/2 teaspoon dried Thyme
1/2 teaspoon black pepper
3 garlic cloves, minced
1 bay leaf
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1. Heat a large nonstick skillet over medium high heat. Add sausage, saute 8 minutes or until lightly browned.
2. Layer potato and next 6 ingredients in the slow cooker. Top vegetable mixture with sausage. Combine beef broth and next 5 ingredients pour over sausage mixture. Cover and cook on LOW for 10 hours or until vegetables are tender. (10 servings of 1 1/2 Cups)