Turkey Sausage Soup With Fresh Vegetables

1. 1

   In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker.

2. 2

   Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.

3. 3

   Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil.

4. 4

   Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.