Turkey Sausage Soup with Fresh Vegetables
Our family is big on soup. This favorite is very tasty and quick to make, giving me plenty of time to have fun with my kids and grandkids.
—Nancy Heishman, Las Vegas, NV
- 1 pkg. (19 ½ oz.) Italian turkey sausage links, casings removed
- 3 large tomatoes, chopped
- 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
- 3 medium carrots, thinly sliced
- 1 ½ cups cut fresh green beans (1-in. pieces)
- 1 medium zucchini, quartered lengthwise and sliced
- 1 large sweet red or green pepper, chopped
- 8 green onions, chopped
- 4 cups chicken stock
- 1 can (12 oz.) tomato paste
- ½ tsp. seasoned salt
- ⅓ cup minced fresh basil
Fast
Prep: 30 min. • Cook: 5 min. + releasing • Makes: 10 servings
- 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 5-10 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
- 2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
- 3. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil.
Slow
Prep: 30 min. • Cook: 6 hours • Makes: 10 servings
- 1. In a large skillet, cook the sausage over medium heat until no longer pink, 5-10 minutes, breaking into crumbles; drain and transfer to a 6-qt. slow cooker.
- 2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables. Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock if necessary.
1 ⅓ cups: 167 cal., 5g fat (1g sat. fat), 20mg chol., 604mg sod., 21g carb. (9g sugars, 5g fiber), 13g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, ½ starch.
