Ingredients

  • 3 zucchini (small, chopped small)
  • 1 red bell pepper (sweet, chopped small)
  • 1 yams (large, chopped small)
  • 2 stalks celery (chopped small)
  • 3 carrots (shredded)
  • 3 roma tomatoes (chopped small)
  • 3 potatoes (white, chopped small)
  • 1 cup yellow corn (frozen)
  • 1 cup frozen green beans (finely chopped)
  • 1 yellow onion (medium-sized sweet, finely chopped)
  • 3 cloves garlic (freshly pressed)
  • 4 ounces sausage links (Italian)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon parsley
  • 1/4 teaspoon dill weed
  • 1 quart chicken broth
  • 1 cup milk
  • 1 cup white flour

Directions

  1. Pre-heat oven to 375 degrees
  2. Combine all of the vegetables, olive oil, and seasonings, tossing to coat the vegetables thoroughly.
  3. Place in 9x13 baking pan and roast uncovered in pre-heated oven for 45 minutes, stirring occasionally.
  4. Remove casing from the sausage and brown the meat in a skillet until thoroughly cooked. Set aside until vegetables are finished roasting.
  5. Add roasted vegetables, sausage, and chicken broth to a large pot and simmer together for 45 minutes to allow flavors to blend.
  6. Mix flour thoroughly into the milk and stir into soup mixture. Bring to a gentle boil, then turn down to lowest simmer and allow to cook for another 15 minutes before serving.
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NutritionView more

290Calories
Sodium15%DV370mg
Fat12%DV8g
Protein24%DV12g
Carbs15%DV45g
Fiber24%DV6g

PER SERVING *

Calories290Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat2g10%
Trans Fat
Cholesterol10mg3%
Sodium370mg15%
Potassium1140mg33%
Protein12g24%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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