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  • Chicken Sausage and Vegetable Soup

    1 posts, 1 voices, 1050 views, started Oct 15, 2009

    Posted on Thursday, October 15, 2009 by Marya1961


    • Turquoise

      Perfect for the cold months approaching.

      1/2 cup celery, chopped
      1 cup red onion, chopped
      1 tbsp. extra virgin olive oil
      6 cups low sodium vegetable broth
      1/2 cup carrots, sliced
      3/4 cups parsnips, chopped
      2 cups Brussels sprouts, fresh or frozen, halved
      1 28 oz. can no-salt-added diced tomatoes
      1/2 cup Italian flat-leaf parsley
      10 oz. fully cooked lean chicken sausage (or turkey, if you prefer)
      1/4 tsp. ground black pepper

      In a medium-size skillet over medium heat, saute celery and onion for 3 minutes.  In a large pot on medium-high heat, add sauteed vegetables, broth, carrots and parsnips.  Cook for 15 minutes, then add Brussels sprouts, tomatoes, parsley and sausage.  Bring to a boil over high heat and cover.  Reduce heat to medium-low and simmer for 15 minutes.

      I usually add some cooked whole wheat spaghetti into the soup that I have cut into two inch pieces after the soup is finished.  My son goes crazy over this and I serve it with a spinach salad and a loaf of crusty baguette.


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