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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 123.4
  • Total Fat: 2.2 g
  • Cholesterol: 14.7 mg
  • Sodium: 531.9 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 9.3 g

View full nutritional breakdown of White Bean and Turkey Sausage Very Vegetable Soup (1 cup) calories by ingredient
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White Bean and Turkey Sausage Very Vegetable Soup (1 cup)

Submitted by: SEAGIRLRUN

Introduction

This is a variation of Weight Watchers recipe I found in the magazine "Five Ingredient 15 Minute Recipes" This is a variation of Weight Watchers recipe I found in the magazine "Five Ingredient 15 Minute Recipes"
Number of Servings: 15

Ingredients

    16 oz can Bush's Cannelini white kidney beans, drained and rinsed
    16 oz Bush's Navy Beans, drained and rinsed
    32 oz box Chicken Broth, Swanson's fat free and 33% less sodium
    16 oz can Del Monte Diced Tomatoes with Basil, Garlic and Oregano
    2 Publix Mild Turkey Italian Sausage links, about 4-5 oz each
    6 cups kale or mustard greens (kale is thicker and has more texture, so you may prefer the mustard greens) (Glory chopped kale)
    2 cups Celery, raw
    1 large Onions, chopped
    1/2 bag Pictsweet Baby Stir-fry 3 Pepper with Onions, (about 3 cups) - or any frozen vegetable without soy beans
    1 Tbl Garlic, Minced, Spice World
    herbal additions:
    1 bay leaf
    2 tsp thyme
    2 tsp oregano
    2 tsp fresh ground black pepper
    1/2 tsp fennel seeds
    1/2 lemon squeeze

Tips

may want to precook the kale so it will be softer in the soup without over cooking the other vegetables.


Directions

either brown turkey the whole sausages and slice into little bits or remove casings and make balls to brown. Brown sausage in pot with 1 tsp olive oil. add onion and celery. cook until slightly softened. add garlic and the greens, a couple handfuls at a time, stirring to reduce until all the greens are added. Add diced tomatoes, beans and the remaining frozen vegetables, all the broth and the spices. stir. Add 4 cups of water. Bring to just about boiling then reduce heat and simmer for an hour.

Serving Size: Makes about 15 - 1 cup servings






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