Any Way Your Garden Grows Vegetable and Sausage Soup in the Slow Cooker

Have you signed up for the 30 Day Fit Family Challenge? If not, head over to the challenge page and linky up! You can join us even if you don't have a blog! Win a chance weekly to have your post featured on my blog! Let's make our families healthier together!This is a really easy soup to throw together when you have an abundance of vegetables. You can use any combination of vegetables that you have on hand, and it is made in the slow cooker so it is virtually hands off!  Make this soup vegetarian by omitting the sausage and  using vegetable broth instead of chicken broth.

Slow Cooker Vegetable and Sausage Soup

• 6 chicken sausages casings removed and chopped (I used sundried tomato and provolone but you can use any variety you want)
• 1 chopped leafy greens, chopped (I used swiss chard, kale, and collard greens)
• 2 cups chopped carrots
• 2 summer squash, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced (I used garlic scapes)
• 2 cans Great Northern beans
• 1 cup spiral pasta (or any other shape you like)
• 6 cups chicken stock
• 1 tbsp. herbes de provence

Place all the ingredients except the leafy greens and the pasta in the slow cooker. Cover and set on low for 4-6 hours.  In the last 30 minutes of cooking, turn the cooker on high, add the leafy greens and the pasta.  Serve with a sprinkling of parmesan cheese if desired.

I hope you enjoy this soup.  I would like to know what you like to make with your extra vegetables.  Leave me a comment telling me how you use up your vegetables!

Until next time, happy and HEALTHY cooking and EATING!