Jambalaya Soup

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 170.8

Total Fat: 5.1 g
Cholesterol: 15.3 mg
Sodium: 549.0 mg
Total Carbs: 22.1 g
Dietary Fiber: 5.5 g
Protein: 9.7 g

View full nutritional breakdown of Jambalaya Soup calories by ingredient

Introduction

I love Jambalaya and took inspiration from those ingredients to create a soup. Double the amount of pepper if you want a spicier version. I also like to add some thawed shrimp at the end. It's not included in the recipe, so make sure and add the calories to your meal if you add the shrimp (4 ounces, medium for 60 extra calories).
Makes 16, 1 cup servings I love Jambalaya and took inspiration from those ingredients to create a soup. Double the amount of pepper if you want a spicier version. I also like to add some thawed shrimp at the end. It's not included in the recipe, so make sure and add the calories to your meal if you add the shrimp (4 ounces, medium for 60 extra calories).
Makes 16, 1 cup servings

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 16

Ingredients

One 14 ounce package Eckrich Smoked Turkey Sausage

3 small onions, chopped

4 cloves garlic, whole

3 medium stalks of celery, chopped

1/4 tsp each, red, white and black pepper

1/4 tsp crushed red pepper flakes

1/2 tsp dried thyme

2 bay leafs, whole

2 cans diced tomatoes, one salt free

1 32 oz box Kitchen Basics Unsalted Chicken Cooking Stock

1 can fat free chicken broth

1 can organic great northern beans

2 cups cauliflower chopped

3 cups raw spinach

1/2 cup Minute brown rice

Directions

Dice the sausage and brown.
Add onions, garlic and celery, cook 2 minutes
Add the peppers, pepper flakes, thyme and bay leaf; cook 2 minutes
Add all the other ingredients.
Cook until cauliflower is soft, about 15 minutes

Makes 16, 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user THEQUILTDR.