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Turkey Sausage Soup with Fresh Vegetables
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Brief Description
Make up this easy soup in the crock pot while playing with the kids or grandkids.
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Main Ingredient
turkey sausage
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
Slow Cooker Gluten-Free Dairy-Free Crockpot Make-Ahead Large groups Tailgating
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Notes:
1-1/3 cup equals 167 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 604 mg sodium, 21 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
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Posted By: cookingmama
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Posted On: Jan 25, 2016
Number of Servings:
Ingredients:
- 1 packages - (19-1/2 ounces) Italian turkey sausage links casings removed
- 3 - large tomatoes chopped
- 1 cans - (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 3 - medium carrots thinly sliced
- 1 1/2 cups - cut fresh green beans (1-inch pieces)
- 1 - medium zucchini quartered lengthwise and sliced
- 1 - large sweet red or green pepper chopped
- 8 - green onions chopped
- 4 cups - chicken stock
- 1 cans - (12 ounces) tomato paste
- 1/2 teaspoons - seasoned salt
- 1/3 cups - minced fresh basil
Directions:
In a large skillet, cook the turkey sausage over medium heat for 8-10 minutes or until no longer pink, breaking into crumbled pieces; drain and transfer to a 6-qt. slow cooker.
Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions.
In a large bowl, whisk together the stock, tomato paste and seasoned salt; pour over vegetables. Cook, covered, on low 6-8 hours or until vegetables are tender.
Just before serving, stir in basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.
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