Turkey Sausage Soup with Fresh Vegetables Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Make up this easy soup in the crock pot while playing with the kids or grandkids.

    Main Ingredient:

    turkey sausage

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 6 hour(s)

    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.

    Source

    Originally published as Turkey Sausage Soup with Fresh Vegetables in Simple & Delicious April/May 2014

    Posted By:

    cookingmama

    Posted On:

    January 25, 2016

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