Turkey Sausage, Rutabaga, Turnip, and Carrot Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 9.7 g
  • Cholesterol: 50.0 mg
  • Sodium: 795.4 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 18.5 g

View full nutritional breakdown of Turkey Sausage, Rutabaga, Turnip, and Carrot Soup calories by ingredient
Submitted by:


Number of Servings: 12

Ingredients

    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


Directions

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sautÚ 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:ámakes 12 1.75 cup servings

Rate This Recipe