Sausage and Vegetable Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
canned potatoes -- drained and diced |
|
15 1/2 |
ounces |
canned butter beans -- drained |
|
4 |
ounces |
canned mushroom slices -- drained |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
4 |
ounces |
sausage links -- sliced |
|
2 |
cups |
low sodium chicken broth |
|
1 |
tablespoon |
dried onion flakes |
|
1 |
teaspoon |
garlic cloves -- minced fine |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
| Put everything in a large saucepan or Dutch oven. Heat to boiling. Reduce heat to low. Simmer for 15 minutes. Makes 10 servings. |
| Per Serving: 138 Calories; 5g Fat (33.2% calories from fat); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 618mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. |