Appetizers / Soups / Salads

Vegetable soup w/Chicken Sausage is for Dinner.

Vegetable soup w/Chicken Sausage takes 15 minutes to prepare.

Vegetable soup w/Chicken Sausage takes 30 minutes to cook.

Vegetable soup w/Chicken Sausage makes 8 servings.

The ingredients for Vegetable soup w/Chicken Sausage are:

1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 stalks of celery, chopped
3 carrots, sliced
2 Italian Chicken Sausage links (I used Paul Sorvino)
8 cups water
1/2 cup red lentils (green or brown lentils would work too)
1/2 cup red quinoa (white would work too)
2 medium potatoes, peeled & chopped
1 10 oz package frozen kale (about 1 cup cooked chopped kale)
1 small can Yellow Sweet Corn, drained & rinsed
1 can red kidney beans, drained & rinsed
1 28 ounce can petite diced tomatoes

Here is how you make Vegetable soup w/Chicken Sausage:

Makes 8 2-cup servingsThis is a thick soup that makes a meal.Heat stock pot, add oil & chopped onion. Saute until glassy.Add chopped celery & minced garlic.Take sausage meat out of the casings and break up. Saute in pan with onions, celery & garlic, breaking up the sausage and stirring as it browns.Add water, sliced carrots, chopped potatoes, lentils and quinoa.Thaw the kale in the microwave (if frozen), add to stock pot.Boil for 20-25 minutesDrain and rinse the kidney beans and corn, add to stock pot. Add large can of diced tomatoes.Add seasonings if desired. I used about 1 Tbsp of Emerils Southwest. Soup is even better 2nd day. Freezes well.Number of Servings: 8Recipe submitted by SparkPeople user ANNEROUSSEAU.

The nutritional information for Vegetable soup w/Chicken Sausage is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 304.3

• Total Fat: 6.7 g
• Cholesterol: 17.5 mg
• Sodium: 701.6 mg
• Total Carbs: 50.2 g
• Dietary Fiber: 10.4 g
• Protein: 13.8 g