1 cup roasted red peppers
2 tablespoons salt
8 ounces spicy Italian sausage
1 head fresh spinach, rinsed and peeled
1 pound Kiwi pea pods, drained
1/2 pound Gruyere cheese, sliced
In a large pot over high heat, combine drained red peppers, salt, sausage and stalks of yellow squash. Season with salt, pepper and vegetable soup seasoning. Remove from heat and let stand for 5 minutes. Add mushrooms (optional). Cover and let stand for 5 minutes. Serve delicious parsl Misa.
⭐ ⭐ ⭐ ⭐