Sausage Soup

2 Ratings
  • 5 0
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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.

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Recipe Summary test

total:
1 hr
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size: about 1 3/4 cups
Per Serving:
245 calories; protein 12.9g; carbohydrates 32.3g; dietary fiber 5.2g; sugars 4.2g; fat 7.5g; saturated fat 1.7g; cholesterol 27mg; vitamin a iu 79IU; vitamin c 24.6mg; folate 28.9mcg; calcium 40.3mg; iron 2.3mg; magnesium 17.2mg; potassium 659.9mg; sodium 506mg; thiamin 0.1mg.
Exchanges:

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

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