Zesty Italian Soup

• 1 pound bulk Italian sausage
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 large carrot, chopped
• 1 jalapeno pepper, seeded and chopped
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon dried minced garlic
• 1-1/2 cups cooked elbow macaroni

1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
3. Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

italian sausage, chicken broth, black beans, pinto beans, tomatoes, italian diced tomatoes, carrot, pepper, italian seasoning, garlic, macaroni

Taken from www.tasteofhome.com/recipes/zesty-italian-soup/ (may not work)