Turkey Sausage, Rutabaga, Turnip, and Carrot Soup

2 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic clove, minced
4 cups 1/2-inch pieces peeled turnips
4 cups 1/2-inch pieces peeled rutabagas
4 cups 1/2-inch pieces peeled sweet potatoes
4 cups sliced carrots
1 cup red kidney beans
3 32 fluid-ounce containers of low-sodium organic chicken broth
2.5 pounds spicy turkey sausage

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 containers broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 8 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining container broth and turkey sausage; bring to simmer for additional 15 minutes. Season with salt and pepper. Ladle soup into bowls and serve.



Serving Size: makes 12 1.75 cup servings