Sausage Soup
Sausage Soup could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 12 servings with 165 calories, 10g of protein, and 5g of fat each. For 81 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 652 people have made this recipe and would make it again. It works well as a soup. It is perfect for Winter. Head to the store and pick up aniseed, italian turkey sausage, onion, and a few other things to make it today. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 93%, this dish is amazing. Similar recipes include Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled), Soup from the Pantry (: Sausage, Bean & Pasta Soup with Spinach), and Anything Goes Sausage Soup.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon aniseed
1 15-ounce can kidney beans, undrained
1 28-ounce can whole tomatoes, chopped, juice reserved
3 stalks celery, sliced
2 cloves garlic, minced
8 ounces hot Italian turkey sausage, casings removed
8 ounces sweet Italian turkey sausage, casings removed
3/4 cup sliced California Ripe Olives
1 medium onion, chopped
1/2 teaspoon freshly ground pepper
5 cups water
3 large white potatoes, (about 2 1/2 pounds), cut into 1/2-inch cubes
1 small zucchini, sliced
Equipment:
wooden spoon
dutch oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
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