Ingredients
1 pound bulk pork sausage4 cups water1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted5 medium red potatoes, cubed4 cups chopped cabbage3 large carrots, thinly sliced4 celery ribs, chopped1 medium zucchini, chopped1 large onion, chopped5 chicken bouillon cubes1 tablespoon dried parsley flakes3/4 teaspoon pepper1 can (12 ounces) evaporated milk
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer.
