[Prep Time: 20 minutes] [Cook time: 30 minutes]
Ingredients:
1 pound bulk Italian Sausage
2 (14.5oz) cans Italian -style diced tomatoes
2 (14.5oz) cans beef broth
1 can red kidney beans, drained and rinsed
1 cup water
1/2 tsp dried oregano
1 (12oz bag) egg noodles (use gluten free if you are avoiding wheat)
16oz bag frozen Italian blend vegetables (or mixed vegetables of your choice)
Shredded Parmesan cheese
Directions:
In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add tomatoes, beef broth, beans, water and oregano to sausage. Bring to boiling. Add noodles. Return to boiling. Reduce heat and cook 20 minutes. Add frozen vegetables and cook 5-10minutes longer, till vegetables are tender.
Serve sprinkled with parmesan cheese.
Makes 8 (1 1/2 cup) servings.
I had some bulk venison sausage on hand and this worked out perfectly! Really easy and really tasty meal:)
Guiding Grains 