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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 166.3
  • Total Fat: 5.0 g
  • Cholesterol: 7.9 mg
  • Sodium: 1,253.9 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 9.0 g

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LUNCH FOR MORE THAN A WEEK: Hearty Vegetable and Turkey Sausage soup

Submitted by: JRSYGRL4

Introduction

So delicious. I receive compliments from everyone on this! Happens everytime I heat some soup for lunch at work). And you can't beat only one measurement in the entire recipe! :) So delicious. I receive compliments from everyone on this! Happens everytime I heat some soup for lunch at work). And you can't beat only one measurement in the entire recipe! :)
Number of Servings: 7

Ingredients

    Onion
    Olive oil
    Chopped garlic
    Chicken broth
    Crushed tomatoes with basil and oregano
    Escarole OR Kale
    Spinach (optional)
    Yellow squash sliced
    Zucchini sliced
    Carrots sliced
    String beans (optional)
    Celery (optional)
    White cannolini beans OR red kidney beans (optional)
    Turkey Sausage (sweet OR hot)

Tips

You can add more or less chicken broth and/or crushed tomatoes depending on how thick or thin and tomato-y you want your soup.


Directions

Saute one chopped OR diced onion (your preference) in one tablespoon olive oil in a large pasta/soup pot on the stove until onions start to sweat. Add chopped garlic and saute a minute or so (don't burn the garlic), then add chicken stock to the pot (2-3 cans or one of the medium boxes of stock). Add a few cans of crushed tomatoes (I buy the ones with the italian seasoning added so I can skip any extra seasonings in the soup). Add other veggies you like (escarole or kale and/or spinach, yellow squash sliced, zucchini sliced, carrots slices (any way you like them cut)....even string beans or celery too. Truly whatever you like, add it! Sometimes I add a can of beans (any kind). I add in a package of turkey sausage (sweet OR hot) that I've poked with holes and baked in the oven at 350 degrees for about 45-55 minutes to pre-cook and drain some more fat from. When the turkey is done cooking I slice it into bite size pieces (about 8 per link) and add to the pot. I bring it all to a boil and then let simmer for a few hours. You can add more crushed tomatoes OR more chicken broth and cook with the lid on or off depending on how thick and tomatoe-y you like it. So delish! Hope you like it ENJOY! :)

Serving Size: Makes enough to have a huge bowl for lunch for more than a week. Freezes great too!






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