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Sausage Soup

November/December 2007

Your rating: None Average: 3.5 (18 votes)

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.


Sausage Soup Recipe

Makes: 12 servings, about 1 3/4 cups each

Active Time:

Total Time:

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

  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. Drain fat.
  2. 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)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 vegetable, 1 lean meat, 1/2 fat



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