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Sausage and Vegetable Soup
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Servings
4
servings
Ingredients
1x
2x
3x
1
cup
frozen cut green beans
1
cup
frozen cauliflower
1
14.5-oz. can
diced tomatoes
1/2
cup
chopped onion
1/2
cup
chopped celery
1
clove
garlic
minced
Sea salt and freshly ground black pepper
to taste
3
cups
low sodium chicken broth
or use homemade
1 1/2
cups
tomato juice
1/4
cup
prepared pesto
1/2
pound
Italian sausage links
sliced
1/4
cup
chopped parsley
1/4
cup
grated Parmesan cheese
Instructions
Place first 11 ingredients (green beans through sausage) in a crock cooker.
Cover and cook on LOW for 6 to 8 hours or until sausage is cooked through and fork-tender.
To serve, top each bowl with the parsley and cheese.
Notes
LC SERVING SUGGESTION:
A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette.
GLUTEN FREE:
Make sure canned tomatoes, broth, tomato juice, pesto, and sausage are gluten-free.
NUTRITION:
324 Calories; 20g Fat (53.0% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 1590mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 3 Fat.
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