We ate this soup at a church activity and so I have to give tribute to Marina Rice for this recipe. I like to serve it with garlic breadsticks and salad.
- 3 chicken breasts (cooked in chicken broth) cubed
- 6 cups of chicken broth
- 1 lb. Italian sausage - cooked, drained
- 1 onion, diced
- 1 cup kidney beans, drained
- 1/2 tsp. salt
- 1 tsp. pepper
- 3 Tbsp. parsley
- 2 cups carrots, diced
- 3 stalks of celery, diced
- 4 small or 2 large cans crushed tomatoes
- 3 cloves garlic, minced
- 1 tsp. basil
- 2 bay leaves
- 8 oz. pasta, cooked and added to soup as needed
Combine all ingredients and let simmer all day in crockpot on low heat.
This recipe makes a lot of soup. So much in fact, that it doesn't fit in my crockpot so I just do it in a big pot over the stove. It tastes just as good...I just make it in the early afternoon instead so it can simmer and blend the flavors until dinner.
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