Zippy Veggie Primavera

Connee Sheckler

By
@conneeconehead

Our garden was overly abundant this year. What to do with all these vegetables? I simply used whatever ingredients I had in the kitchen and developed this dish to compete with my husband who is #1 in our household for sauces and stews.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

1 box
(32 oz.) chicken broth
3
hot italian sausages
4 Tbsp
butter
1 tsp
garlic, minced
1
medium red onion, peeled, sliced
1
medium green pepper, de-seeded, chopped
1
cayenne pepper, de-seeded chopped
12
roma tomatoes, de-seeded, chopped
1
medium zucchini, cubed
2 c
baby spinach leaves, chopped
1 tsp
old bay seasoning
1 tsp
worcestershire sauce
1 tsp
salt
1/2 tsp
black pepper
1 bunch
fresh basil leaves, chopped
1 dash(es)
hot sauce (optional)

Step-By-Step

1Pour 1 cup of the chicken broth into a large skillet. Add sausages. Cook, over medium heat, turning often until chicken broth has evaporated. Set aside to cool.

2In saute pan, melt butter. Add garlic; stir. Gradually add onion and peppers. Cook over low heat until all vegetables have softened.

3Pour remaining broth into crockpot/slow cooker. Slice sausage; add to broth. Gradually add all of remaining ingredients.

4Cook over high heat for 2 hours; reduce to low & cook an additional 2 hours. Serve over pasta or egg noodles. May be enjoyed as either a sauce or a soup!

About this Recipe

Course/Dish: Pasta, Other Sauces, Pork
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Hashtags: #sausage, #vegetables