1 1/2cupscarrots5-6 large carrots, peeled and chopped
1 1/2cupscelery4-5 stalks, thinly sliced
1/2cupred bell pepperchopped
1/2cupgreen bell pepperchopped
1medium onionchopped small
2cupspinto beanspre-cooked or 1 can
28ozpetite diced tomatoes
4cupschicken brothor 2 cans
1teaspoondried oregano
1teaspoondried basil
1/2teaspoongranulated garlic or garlic powder
1/4teaspoonfreshly ground black pepper
1/2 - 1teaspoonkosher saltadjust according to taste
Instructions
Place the sausage links in skillet along with 1/4" water. Simmer over medium heat for 15 minutes, turning them about halfway through. Uncover after 15 minutes and cook until browned. (This was about 30 minutes total.)
While the sausage is cooking, start the rest of the soup. In a large pot, combine everything else. Heat over medium high until it starts to boil. Reduce heat to low and simmer for 30-45 minutes. When the sausage is finished cooking, remove to cutting board and slice into bite size rounds. Add the sausage to the soup cooking in the pot. Adjust seasonings to taste and keep warm until serving. Enjoy!
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.