Turkey Sausage and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 4.5 g
  • Cholesterol: 22.0 mg
  • Sodium: 968.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 10.8 g

View full nutritional breakdown of Turkey Sausage and Veggie Soup calories by ingredient
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More of a stew than a soup - I sometimes use potatoes instead of beans and rice instead of barley. More of a stew than a soup - I sometimes use potatoes instead of beans and rice instead of barley.
Number of Servings: 10


    1TBS olive oil
    1/2 C chopped onions
    3/4 C chopped celery
    3/4 C chopped carrots
    1/2 large bell pepper, chopped
    1 tsp chopped garlic
    2 C yellow squash,sliced
    1 C zucchini, sliced
    2 C cabbage
    1/2 C barley (dry)
    1 can white beans
    3 links hot Italian turkey sausage, removed from casings
    8 C chicken broth
    bay leaf
    fresh pepper
    Italian herb mix


You can find onion/carrot/celery/pepper as well as other veggie mixes for soups in the frozen food section at the grocery store - using these saves time and work well.


Heat oil in dutch oven, add onions, celery, carrots, bell pepper and saute until onions are soft. Add garlic and turkey sausage. Break up sausage into small bits as it is cooking. Cook until sausage is no longer pink.

Add broth, squash, zucchini, cabbage, beans, herbs, barley, pepper (to taste). Bring to boil and reduce heat. Simmer for about 30 minutes. Add water if the soup is too thick.

Serving Size: Makes about 10 1.5 C servings

Number of Servings: 10

Recipe submitted by SparkPeople user CDMORTON61.

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