Photo by: Oxmoor House

Red Barn Chowder

Pre-warmed soup bowls are a thoughtful touch. Set oven-safe crocks on a bakng sheet and tuck into a warm oven for a few minutes. Remove from oven and ladle in hot, hearty soup...mmm, pass the bread, please!

  • Yield: Serve 8 to 10


  • 1 pound ground hot Italian sausage, crumbled
  • 1 none onion, chopped
  • 3 none stalks celery, chopped
  • 1 none green pepper, chopped
  • 1 none red pepper, chopped
  • 2 none zucchinis, quarted and sliced
  • 3 none to 4 cloves garlic, chopped
  • 1 none (28-oz.) can stewed tomatoes
  • 1 none (10-oz.) can tomatoes with chiles
  • 1 none (6-oz.) can tomato paste
  • 1 cup water
  • 2 teaspoons dried basil
  • 1 cup canned garbanzo beans, drained and rinsed
  • none Salt and pepper to taste


Combine sausage, onion, celery, peppers, zucchini and garlic in a large saucepan; sauté until sausage is browned and vegetables are tender.

Stir in tomatoes, tomato paste, water, basil, salt and pepper; cook until heated through. Mix in garbanzo beans, heat through. Serve in warmed soup bowls.


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Red Barn Chowder Recipe