“This delicious vegetable and sausage soup can be quickly assembled before work and ready to eat when you get home.” - by Bob Evans®
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add remaining ingredients. Cover and cook on low 6 to 8 hours.
Nutrition
Amount Per Serving (8 total)
- Calories
- 305 cal
- 15%
- Fat
- 15.8 g
- 24%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"Wow!!! So easy, yet so good! I followed the directions to a tee with just 2 exceptions. I used one roll of regular sausage & one roll of zesty hot. And added one frozen bag of corn with peppers. I am..." See more making this today for the 2nd time in 3 weeks. When I shared it with a friend, she said "Girl, Campbell's ain't got nothing on you!" :) WONDERFUL SOUP!!!!"
TessDiva
"I've made this soup 3 times in the past 6 weeks and the 4th batch is in the slow cooker as I type. It's good as written, but even better as a base recipe to help clean out your freezer and pantry. I'v..." See moree added hot sausage, spinach, black beans (rinsed), and frozen cheese tortellini to the version in my crock pot at the moment. Don't forget to add some seasonings of your own, and always use the cubed potatoes."
sue in SC
"I have made this soup a few times. I use just about anything available. Last time I used frozen vegetables and diced baked potatoes with Bob Evans Sage sausage threw in a little onion, mushroom and ..." See morekidney beans. I use the low sodium chicken broth. This time I used Veg-All and Bob Evans potatoes with some navy beans and Bob Evans Italian sausage. Both of these recipes were really good. "
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