Sausage & Veggie Soup. *A recipe from Rita's home-coming meal deliveries...

* So I'll let you know the proportions I used to make a big batch yesterday.  I did this without amounts myself, but this combo was just like the one brought to us!  Delicious!

6 cups chicken stock (I did this with a water/bouillon-cube mix)
3/4 - 1 # browned sweet Italian sausage (stripped from the casings, browned, drained)
diced tomatoes (I used a drained, 28 oz. can)
Sauteed: 3-4 carrots, diced; 1/4 cup onion (I used purple onion); tsp. minced garlic (4 mins is good)
small can of olives
1/2 head of cauliflower; skim off the little "trees" and toss them in
a good shake (say 2 teaspoons) of both Oregano and Basil

1. Combine all of that and cook on low simmer for about 20 mins.
2. Add 1 diced zucchini, and cook 5 more minutes.

*Very good--even better on day #2!