Project Body Smart | Sausage and Vegetable Soup
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Sausage and Vegetable Soup

Vary the spiciness by choosing the sausage and salsa you prefer. This one’s easy to adapt – even with whatever veggies you prefer. Easy to make, keep and enjoy. From Safeway.

INGREDIENTS

  • 1 Tbsp Extra Virgin olive oil
  • 1 lb. hot (or regular) Italian ground sausage
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 (15 oz) can diced tomatoes
  • 1 (16 oz) jar chunky salsa
  • 1 (12 oz) bag mixed frozen vegetables (corn, green beans, carrots)
  • 1 Tbsp Worcestershire sauce
  • ½ tsp. Italian seasoning
  • Salt and pepper, to taste
  • 2 cups baby kale leaves

INSTRUCTIONS

  1. In a large pot or dutch oven, heat oil over medium-high heat and cook the sausage, crumbling with a spoon, until browned. Mix in the onion, bell peppers and garlic, cooking about 2 to 3 minutes, until translucent.
  2. Add the rest of the ingredients, except for the kale, and bring to a boil. Reduce heat and cover, allowing soup to simmer for about 30 minutes.
  3. Add kale and simmer for an additional 10 minutes, serve and enjoy!
  4. NOTE: If you want to cook this in a crock pot, simply follow step 1 then add all your ingredients (except kale), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Add kale, cover and cook an additional 10 minutes.

NUTRITIONAL INFORMATION

Serving Size: 1½ cups • Calories: 319 • Fat: 13.9 g • Saturated Fat: 0 g • Carbs: 20.6 g • Fiber: 5.3 g • Protein: 13 g • Sugar: 8.2 g • WW Freestyle Points: 9

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