Supreme Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1. 14oz chicken broth.2. 4 cups of assorted chopped veggies. Broccoli, mushrooms, carrots, and assorted color peppers (1 cup of each). You can also use any veggies you like and have available.3. 1/3 cup sliced olives4. 1 1/4 cup of cooked italian sausage, about 1.5 links (omit sausage for reduced fat).5. Two cans (10-3/4 oz) Cream of Mushroom soup
1. In a saucepan, put 2 cans (14oz) chicken broth.
2. Add 4 cups of assorted chopped veggies: 1 cup each of chopped carrots, chopped broccoli, chopped mushrooms and asst color peppers (chopped). A Pampered Chef food chopper is great for this, give it 5-6 chops per section. You can use any veggies you like and have available.
3. Add 1/3 cup sliced olives
4. Add 1 1/4 cup of cooked italian sausage. (Cook these ahead of time- squeeze the sausage out of the skin, form into little balls, and grill until just brown on both sides)
5. Cook veggies and broth on medium high heat, bringing to a boil and then continuing to cook until the veggies are tender, about 15 minutes.
6. Reduce heat to medium low and add 2 cans (10-3/4 oz) Cream of Mushroom soup. Heat until it's nice and hot, about 10 minutes. After putting in the mushroom soup, don't heat on higher heat as the soup separates.
You can reduce the size by just cutting everything in half in case you need a smaller pot of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user JCHERYLD.
2. Add 4 cups of assorted chopped veggies: 1 cup each of chopped carrots, chopped broccoli, chopped mushrooms and asst color peppers (chopped). A Pampered Chef food chopper is great for this, give it 5-6 chops per section. You can use any veggies you like and have available.
3. Add 1/3 cup sliced olives
4. Add 1 1/4 cup of cooked italian sausage. (Cook these ahead of time- squeeze the sausage out of the skin, form into little balls, and grill until just brown on both sides)
5. Cook veggies and broth on medium high heat, bringing to a boil and then continuing to cook until the veggies are tender, about 15 minutes.
6. Reduce heat to medium low and add 2 cans (10-3/4 oz) Cream of Mushroom soup. Heat until it's nice and hot, about 10 minutes. After putting in the mushroom soup, don't heat on higher heat as the soup separates.
You can reduce the size by just cutting everything in half in case you need a smaller pot of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user JCHERYLD.
Nutritional Info Amount Per Serving
- Calories: 242.1
- Total Fat: 16.8 g
- Cholesterol: 22.2 mg
- Sodium: 1,482.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.3 g
- Protein: 10.4 g
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