Sausage, Squash and Bean soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 4.5 g
  • Cholesterol: 25.0 mg
  • Sodium: 522.5 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 14.4 g

View full nutritional breakdown of Sausage, Squash and Bean soup calories by ingredient
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adapted from Good Housekeeping recipe to reduce fat and sodium adapted from Good Housekeeping recipe to reduce fat and sodium
Number of Servings: 8


    1 lb. sweet Italian turkey sausage, casings removed and broken up
    1 large onion, chopped
    1 large carrot, chopped (you can add more)
    3 large stalks celery, chopped
    3 large garlic cloves, minced
    4 cups of white beans (I started with dried beans)
    2 cups of low salt chicken broth (you can use fat free to drop calories further - although it won't drop much)
    4 cups water
    Ground black pepper
    1 lb butternut squash, peeled, seeded and chunked (bite size)
    1 lb escarole chopped (couldn't find it in the data base so I used spinach to calculate)


Spray large pot with nonstick spray. Cook sausage over medium heat until browned, breaking it up. Add onion. Cook abpout 10 minutes more until softened and browning.
Add carrots, celery and garlic; stir and cook another minute. Add beans, broth, water and pepper to taste. Stir. Heat to a boil. Reduce heat; cover and cook about 30 minutes. Add squash and escarole; return to boil then reduce heat, cover and simmer another 30 minutes to cook squash and escarole. About 8 1 2/3 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CFMOSS.

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