italian sausage soup

This is my interpretation of a recipe from alt.support.diet.low-carb. It is a double-batch, so I freeze half for another time.

I think this stuff is utterly awesome; it's my favorite soup.

ingredients

• 3 lb mild Italian sausage, sliced
• 1 onion, diced
• 4 bell peppers, sliced
• 4 cloves garlic, pressed
• 1/4 cup olive oil
• 3 pints broth (either chicken, beef or a mixture works)
• 1 pint canned tomatoes
• 1/2 lb yellow summer squash, sliced
• 1/2 lb zucchini, sliced
• 1/2 lb broccoli, diced
• 1/2 lb cauliflower, diced
• 1/2 lb Swiss chard, torn
• 1/4 cup dehydrated tomatoes, cut-up
• 1 tsp oregano
• 1 tsp basil

method

Fry sausage, onion, peppers and garlic in olive oil in large stock pot over medium heat until sausage is cooked through and onion begins to caramelize.

Add broth, canned tomatoes, summer squash, zucchini, broccoli, cauliflower, Swiss chard, dehydrated tomatoes, oregano and basil. Bring to boil, reduce heat and simmer for 4 hours or more.

Serve with parmesan.

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