Sausage Soup
Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.
From EatingWell: November/December 2007
Yield: 12 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 1 hour
Ingredients
- 8 ounces hot Italian turkey sausage, casings removed
- 8 ounces sweet Italian turkey sausage, casings removed
- 5 cups water
- 3 large white potatoes, (about 2 1/2 pounds), cut into 1/2-inch cubes
- 3 stalks celery, sliced
- 1 small zucchini, sliced
- 1 medium onion, chopped
- 1 28-ounce can whole tomatoes, chopped, juice reserved
- 1 15-ounce can kidney beans, undrained
- 3/4 cup sliced California Ripe Olives
- 2 cloves garlic, minced
- 1 teaspoon aniseed
- 1/2 teaspoon freshly ground pepper
Preparation
- Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.
- Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Nutrition Per serving:
145 calories; 6 g fat (1 g sat, 0 g mono); 23 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 392 mg sodium; 240 mg potassium.
Nutrition Bonus: Vitamin C (16% daily value)
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 vegetable, 1 lean meat, 1/2 fat