2 lbs Sweet Italian sausage ( I use bulk sausage, if you use links, just remove casing before cooking)
1 whole shallot, chopped
3 cloves garlic, minced
1 large zucchini, halved and cut into bite size chunks
1 large yellow summer squash, halved and cut into bite size chunks
6 stalks celery, diced
6 carrots, peeled and cut into 1/2 coins
2 cups broccoli florets
1/2 green cabbage, chopped
1 can (14 oz) organic diced tomatoes
1 cup sliced mushrooms
1 medium green bell peeper, seeded and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
8 cups beef stock, chicken stock or a combo of both (I use half beef bone broth and half homemade chicken stock...you can use whatever you have on hand...homemade or store bought...it's all good)
2 tbsp Italian herb blend
Fresh cracked pepper
Heat a large stock pot over medium heat. Add sausage to pot. Cook until well browned, breaking up sausage with spoon. Add shallot and garlic. Stir and continue cooking 5 minutes. Add all vegetables to pot and stir to combine with sausage mixture. Pour stock into pot and add Italian herbs and 1/2 tsp pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer until veg is tender. Taste and correct seasoning to taste. You shouldn't need to add any additional salt because the sausage is salty enough. Serve this tasty stoup with crusty French bread and a big green salad...delish!
