Justa Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 94.0
- Total Fat: 5.2 g
- Cholesterol: 12.5 mg
- Sodium: 399.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.2 g
View full nutritional breakdown of Justa Soup calories by ingredient
Introduction
This is just a soup I threw together with foods I needed to use up from my fridge and freezer, and a few extras from the pantry to make it taste good! If you make your own Chicken Stock you can reduce the sodium further. This makes a very hearty soup, so it could be stretched further than the 16 servings listed by adding water. This is just a soup I threw together with foods I needed to use up from my fridge and freezer, and a few extras from the pantry to make it taste good! If you make your own Chicken Stock you can reduce the sodium further. This makes a very hearty soup, so it could be stretched further than the 16 servings listed by adding water.Number of Servings: 16
Ingredients
-
10 oz Hot Sausage
1 Tbs Crushed Garlic
4 cups Cauliflower, chopped
4 cups Cabbage, shredded
3 cups Celery, diced
4 cups Rachael Ray Chicken Stock
1 cup Low Sodium V8 Juice
2 cups Hunt's Tomato Sauce, no salt added
1 cup salsa
10 oz Frozen Spinach, chopped
Directions
Makes approximately 16 1 cup servings.
1. Brown and crumble the sausage in a large pot, drain fat. (I usually rinse the meat in a strainer and wipe the pot quickly with a paper towel.)
2. While browning the sausage roughly chop the cauliflower and celery and shred the cabbage. (I used bagged shredded cabbage.)
3. Add the crushed garlic, cauliflower, celery, and cabbage to the sausage in the pot.
4. Add the Chicken Stock, V8 juice, Tomato Sauce, and Salsa, stirring well after each addition.
5. Simmer for 10 minutes before adding the the frozen chopped spinach, stir again and simmer an additional 20 minutes or so before serving.
This would be good served with a sprinkling of cheese or a dollop of sour cream to garnish. You can also add beans or pasta to this soup for variation.
Number of Servings: 16
Recipe submitted by SparkPeople user BELIEVINGNME.
1. Brown and crumble the sausage in a large pot, drain fat. (I usually rinse the meat in a strainer and wipe the pot quickly with a paper towel.)
2. While browning the sausage roughly chop the cauliflower and celery and shred the cabbage. (I used bagged shredded cabbage.)
3. Add the crushed garlic, cauliflower, celery, and cabbage to the sausage in the pot.
4. Add the Chicken Stock, V8 juice, Tomato Sauce, and Salsa, stirring well after each addition.
5. Simmer for 10 minutes before adding the the frozen chopped spinach, stir again and simmer an additional 20 minutes or so before serving.
This would be good served with a sprinkling of cheese or a dollop of sour cream to garnish. You can also add beans or pasta to this soup for variation.
Number of Servings: 16
Recipe submitted by SparkPeople user BELIEVINGNME.