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Peasant Soup

Peasant Soup

yields 10 servings
slow cooker soup, but can be made on the stove as well with decreased cooking time

14 oz. smoked sausage, cut into slices; turkey sausage is a healthy alternative
3 c. diced Russet potatoes
2 c. diced onions
½ package of coleslaw mix, no dressing; found with pre-bagged salads
1 c. carrots
1 c. frozen green beans
1 (14 oz) can Kidney beans
4 (14 oz) cans beef broth
3 garlic cloves, minced
¼ c. Italian parsley, chopped
1 bay leaf
½ tsp. dried thyme
½ tsp. black pepper
1 (14.5 oz) can diced Italian tomatoes

1)      Heat a skillet over medium-high heat; brown the sausage for about 8 minutes, stir frequently.

2)      While the sausage is browning layer your potatoes, onions, coleslaw mix, carrots, green beans, garlic, parsley, bay leaf, dried thyme and pepper in a 5 to 6 quart slow cooker.

3)      Top vegetables and spices with the sausage.

4)      Add in beef broth and cover with a lid.

5)      Cook on high for 1 hour; reduce to low for an additional 8 hours or until veggies are tender. (If necessary, you could forgo cooking on high for 1 hour, but that will increase the amount of time necessary on low.)

6)      Discard bay leaf, and stir in tomatoes.

This soup is great served with a crusty French bread. I like to use my bread maker and set it so the soup and bread are done at the same time.

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