Appetizers / Soups / Salads

GARDEN VEGTABLE AND SAUSAGE SOUP is for Dinner.

GARDEN VEGTABLE AND SAUSAGE SOUP takes several minutes to prepare.

GARDEN VEGTABLE AND SAUSAGE SOUP takes several minutes to cook.

GARDEN VEGTABLE AND SAUSAGE SOUP makes 10 servings.

The ingredients for GARDEN VEGTABLE AND SAUSAGE SOUP are:

Carrots, raw, 2 cup, chopped(remove)
Onions, raw, 2 cup, chopped(remove)
Garlic, 3 cloves(remove)
Chicken Broth, 4 cup (8 fl oz)(remove)
Cabbage, fresh, 1 head, large (about 7" dia)(remove)
Celery, raw, 2 stalk, large (11"-12" long)(remove)
Green Beans, frozen 1 cup(remove)
Tomato Paste, 1 can (6 oz)(remove)
Zucchini, 2 cup, sliced(remove)
Salsa,medium 2 cups (remove)
Portabella Mushrooms, 1 package (remove)
*Rienzi Chick Peas, 4 cup(remove)
Kale, 3 cup, chopped(remove)
Cabbage, chinese (pak-choi), raw, 3 cup, shredded(remove)
Chicken Sausage,1 1/2 lbs. (remove)
Oregano (to taste)
Basil (to taste)

Here is how you make GARDEN VEGTABLE AND SAUSAGE SOUP:

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrots, onions, and garlic over low heat until softened, about 5 minutes. Add broth, all the greens, tomato paste, basil, and oregano; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until tender. Add beans, mushrooms, salsa and zucchini and heat until cooked. Serve hot and garnish with cheese if desired.Serving Size:?MAKES 10 (2) CUP SERVINGS

The nutritional information for GARDEN VEGTABLE AND SAUSAGE SOUP is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 249.2

• Total Fat: 6.1 g
• Cholesterol: 24.2 mg
• Sodium: 1,426.3 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 13.6 g
• Protein: 15.9 g