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1 lb. bulk Italian sausage 3 - 14 oz. cans chicken broth 1 - 15 oz. can black beans rinsed and drained 1 - 15 oz. can pinto beans rinsed and drained 1 - 4 oz. can green chilies 1 - 18 oz. can tomato juice 1 large carrot, chopped 1 jalapeno pepper, seeded and chopped 1 1/2 t. Italian seasoning 1 t. dried minced garlic 1 1/2 c. cooked elbow macaroni In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in all ingredients except macaroni. Cover and cook on low for 7 - 8 hours. Just before serving stir in cooked macaroni. Back to Soup Recipes "LIKE" THIS RECIPE >>> |
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Zesty Winter Soup Recipe ~
