Dinner

Sausage, Squash and Bean soup is for Dinner.

Sausage, Squash and Bean soup takes several minutes to prepare.

Sausage, Squash and Bean soup takes several minutes to cook.

Sausage, Squash and Bean soup makes 8 servings.

The ingredients for Sausage, Squash and Bean soup are:

1 lb. sweet Italian turkey sausage, casings removed and broken up
1 large onion, chopped
1 large carrot, chopped (you can add more)
3 large stalks celery, chopped
3 large garlic cloves, minced
4 cups of white beans (I started with dried beans)
2 cups of low salt chicken broth (you can use fat free to drop calories further - although it won't drop much)
4 cups water
Ground black pepper
1 lb butternut squash, peeled, seeded and chunked (bite size)
1 lb escarole chopped (couldn't find it in the data base so I used spinach to calculate)

Here is how you make Sausage, Squash and Bean soup:

Spray large pot with nonstick spray. Cook sausage over medium heat until browned, breaking it up. Add onion. Cook abpout 10 minutes more until softened and browning.Add carrots, celery and garlic; stir and cook another minute. Add beans, broth, water and pepper to taste. Stir. Heat to a boil. Reduce heat; cover and cook about 30 minutes. Add squash and escarole; return to boil then reduce heat, cover and simmer another 30 minutes to cook squash and escarole. About 8 1 2/3 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user CFMOSS.

The nutritional information for Sausage, Squash and Bean soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 182.8

• Total Fat: 4.5 g
• Cholesterol: 25.0 mg
• Sodium: 522.5 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 6.3 g
• Protein: 14.4 g