Happy Pantry Winter Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Extra Virgin Olive Oil1/2 large raw Onion1 Green Pepper (bell pepper), chopped1 cup sliced baby Portabella Mushrooms7 oz. Jennie O lean smoked kielbasa sausage6 oz. Broccoli Slaw1 can Black Beans, rinsed and drained1 can Goya, White beans, rinsed and drained2 cans diced Tomatoes2 cans Swanson Chicken Broth 99% Fat Free1-1/2 broth-cans of water1/8 to 1/4 tsp Crushed red pepper flakes1 tsp Garlic powder1/8 tsp Celery seed1 cup dry Elbow Macaroni3 cups fresh baby Spinach, chopped
Heat olive oil in frying pan, add chopped onion and green pepper, stir fry until onions are translucent. While they're cooking, slice the sausage; cutting each slice into quarters and set aside. Slice mushrooms and set with sausage. When onions are cooked, add sausage, mushrooms, and the broccoli slaw to the frying pan and mix with the onions & peppers. When slaw is cooked down a bit, add drained beans; stir.
In your soup stock pan, pour chicken broth, water and diced tomatoes. Add frying pan mixture, seasonings and macaroni. Bring to boiling and cook until macaroni is tender. Add chopped spinach just before serving, and stir.
Serving Size: Makes about six 2-cup servings
In your soup stock pan, pour chicken broth, water and diced tomatoes. Add frying pan mixture, seasonings and macaroni. Bring to boiling and cook until macaroni is tender. Add chopped spinach just before serving, and stir.
Serving Size: Makes about six 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 4.8 g
- Cholesterol: 25.8 mg
- Sodium: 1,193.0 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 9.2 g
- Protein: 15.6 g
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