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.

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