Super Soup!
Posted by Theresa at 1:49 PM
Well...I guess you just never know what you will like until you try it. Here is an example of a soup that I was amazed to see my children gobble down. It is low in fat and calories, and very delish! I modified the original recipe to the one you see below.
Veggie Soup with Turkey Sausage and Cheese Crackers
4 Jennie-O Turkey Sausages, skins removed. (I used 1 hot sausage link and 3 sweet sausage links)
1 1/2 cups finely chopped onion
1 1/2 cups of finely chopped zucchini
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 tsp kosher salt, divided
2 garlic cloves, minced
2 Tbls. Tomato Paste
3 cups fat-free, less sodium chicken broth (I like to make my own or use Pacific Natural Foods Low Sodium Free Range Chicken Broth)
2 (15.5-ounce) cans organic cannellini beans, rinsed and drained
Heat a large dutch oven over medium-high heat. Add sausage meat and brown until crumbly. Remove from pan and move aside.
Add onion, zucchini, carrot, celery, 1/4 tsp salt, and garlic to hot pot. Cook for 5 minutes until vegetables are tender. Stir in tomato pasted and cook for an additional minute, stirring constantly.
Remove 1 cup of that mixure, and with 1 cup of the chicken broth, and half of the beans, mix them all together in a food processor or blender until smooth. Return mixture to pot. Add remaining chicken broth and beans. Bring to boil, then reduce heat and simmer for 20 minutes or until veggies are cooked through.
To make the cheese crackers, spoon 1 tbls. Parmesan Cheese and 1 tbls. Asiago cheese into a mound onto some non stick foil. Make a mound for each person. Stick sheet in boiler until cheese flattens and is bubbly and lightly golden brown. Let cool before removing from foil.
Ladle about 1 cup of soup into each bowl and sprinkle with turkey sausage. Serve with a cracker.
I suggest you double this, because for 4 people, it will go fast! And at 230 calories a serving...you can afford to have two!
Veggie Soup with Turkey Sausage and Cheese Crackers
4 Jennie-O Turkey Sausages, skins removed. (I used 1 hot sausage link and 3 sweet sausage links)
1 1/2 cups finely chopped onion
1 1/2 cups of finely chopped zucchini
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 tsp kosher salt, divided
2 garlic cloves, minced
2 Tbls. Tomato Paste
3 cups fat-free, less sodium chicken broth (I like to make my own or use Pacific Natural Foods Low Sodium Free Range Chicken Broth)
2 (15.5-ounce) cans organic cannellini beans, rinsed and drained
Heat a large dutch oven over medium-high heat. Add sausage meat and brown until crumbly. Remove from pan and move aside.
Add onion, zucchini, carrot, celery, 1/4 tsp salt, and garlic to hot pot. Cook for 5 minutes until vegetables are tender. Stir in tomato pasted and cook for an additional minute, stirring constantly.
Remove 1 cup of that mixure, and with 1 cup of the chicken broth, and half of the beans, mix them all together in a food processor or blender until smooth. Return mixture to pot. Add remaining chicken broth and beans. Bring to boil, then reduce heat and simmer for 20 minutes or until veggies are cooked through.
To make the cheese crackers, spoon 1 tbls. Parmesan Cheese and 1 tbls. Asiago cheese into a mound onto some non stick foil. Make a mound for each person. Stick sheet in boiler until cheese flattens and is bubbly and lightly golden brown. Let cool before removing from foil.
Ladle about 1 cup of soup into each bowl and sprinkle with turkey sausage. Serve with a cracker.
I suggest you double this, because for 4 people, it will go fast! And at 230 calories a serving...you can afford to have two!
Labels: Recipes
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1 comments:
This soup sounds delicious T! I have some Jennie-O ground turkey in the freezer so I might just use that.
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