Posted on October 17, 2012 by The Southern Lady
This is a great soup for any day. Comfort food at its best. Serve it with a sandwich or cornbread and your family and guests will be coming back for more.
1 pound breakfast pork sausage (You can use mild or hot. I used the mild)
1 small onion, chopped
1 tablespoon dried basil
1 teaspoon minced garlic
1 (14 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can cream of celery soup
1/2 package Kroger baby carrots or 3 to 4 carrots cut in pieces
1 cup dried great northern beans
1/2 cup elbow macaroni or pasta shells
1 tablespoon black pepper
Salt to taste
1/2 cup cabbage, shredded (Optional)
Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crockpot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!
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Filed under: Appetizers, Beans, Crockpot Meals, Macaroni, Main Dishes, Meats, Pasta, Pork, Sausage, Soups Tagged: | Cabbage, Carrots, chicken broth, cooking, cornbread muffins, crockpot, food, macaroni, pasta, recipes, sausage, slow cooker, soup, southern lady, Tomatoes, white bean