Cook sausage in skillet until no longer pink, stirring frequently. Drain. In slow cooker combine remaining ingredients except zucchini and cheese. Cover and cook on low 7 to 9 hours. About 30 minutes before serving, remove bay leave from soup and gently stir in zucchini. Cook 30 minutes until zucchini is tender. Ladle soup into bowls and sprinkle with cheese.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 123 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 31.7mg||10 %|
|Sodium 14724.5mg||508 %|
|Potassium 1294.2mg||34 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 36.5g|
|Protein 26.2g||37 %|
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Calories per serving: 399
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