Sauces To Go with Moroccan Couscous
INGREDIENTS:
1 lb Italian sweet sausage 1 lb Italian pear tomatoes (1 can
1 tb Olive oil 2 cn Beef bouillon*
1 c Onion; chopped 2 c Cabbage; finely shredded
1 cl Garlic; finely minced 1 ts Salt
1 c Carrots; sliced 1/4 ts Pepper
1 ts Basil; crumbled 1 lb Beans (1 can Great Northern)
2 Zucchini (sml); sliced 1/4 c Parsley; chopped
1 lb Italian sweet sausage 1 lb Italian pear tomatoes (1 can
1 tb Olive oil 2 cn Beef bouillon*
1 c Onion; chopped 2 c Cabbage; finely shredded
1 cl Garlic; finely minced 1 ts Salt
1 c Carrots; sliced 1/4 ts Pepper
1 ts Basil; crumbled 1 lb Beans (1 can Great Northern)
2 Zucchini (sml); sliced 1/4 c Parsley; chopped
Slice sausage crosswise about 1/2 in thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon (can use 3 cubes in 1 1/2 c water), cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. Even better when reheated! Yvonne Krantz from Mt. Upton, New York. (Clipped recipe)