Easy Italian Sausage Vegetable Soup

1 cup carrots -- sliced

1 large baking potatoes -- peeled,

1/2" cubes

1 clove garlic -- minced

2 cans ready-to-serve beef broth --

14 1/2 ounce

1 can garbanzo beans -- drained

1 can pasta-style chunky tomatoes --

14 1/2 oz. undrained

1 1/2 cups water

1/2 teaspoon dried italian seasoning

1 bay leaf

1 cup zucchini -- julienned

fresh parmesan cheese -- grated

Prep Time: 15 minutes (Ready in 7 hours 45 minutes)

3 1/2 to 4-quart slow cooker, combin e cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

7 to 9 hours.

Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with che ese.

7 (1 1/2-cup) servings

NOTES : Copyright 1998 The Pillsbury Company