Soups are hard to write recipes for becaus, as I have said before, my goal is usually to use up what I have on hand rather than follow recipes to a tee. So if you have sweet potatoes instead of carrots or green beans instead of zucchini-- then by all means, use THEM! Don't ever be boxed in to recipes, ESPECIALLY soups. That said- here is this particular days' variation.
1 pound mild Italian Sausage
2 med. onions, diced
2 med. green peppers, diced
1 T. minced garlic
2 carrots, diced
2 stalks celery, cut into pieces
(Brown the meat with the tiniest bit of oil. Add everything else and saute until the onions are translucent.
14 oz. water
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can stewed (or crushed) tomatoes
4 T. sugar
1 jar spaghetti sauce (I used a homecanned quart jar so I don't know if that is more or less than storebought, but they look about the same.)
1 T. italian seasoning
1 t. salt
A few turns of the peppermill
1 bay leaf
This you let simmer for a while and then, 20-30 minutes before serving add
2 cups of water
1 cup of pasta
When the pasta is cooked through, discard the bay leaf and serve!
PS. Before adding the last water and pasta, if you have a smaller family you can divide this large portion of soup into smaller portions to freeze for later. Then simply thaw and some pasta and water and ta-da- DINNER FAST!
PPS. Soups always taste SO much better if given time to meld. So if you can manage to make the soup in the morning and put it in the fridge, that is how soups love to be treated. Even still, it is a great soup.