Italian Sausage Vegetable Soup
12 ounces sweet Italian sausage
1 medium onion, diced
One 16-ounce can diced tomatoes
One 15-ounce can garbanzo beans, drained and rinsed
One 14.5 ounce can beef broth
4 cups water
2 cups shredded cabbage
2 large carrots, peeled and chopped
1 large zucchini, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
In a large soup pot, cook the sausage and onion over medium heat until sausage is no longer pink. Drain off any accumulated fat (I like to dab with paper towels to soak up as much fat as possible).
Stir in all of the remaining ingredients. Bring to a boil; reduce heat and simmer for about 10 minutes or until the carrot and zucchini are tender.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chickpeas and beef broth that are known to be GF.