How This Helps

Per Serving: cal. (kcal) 253, Fat, total (g) 15, chol. (mg) 36, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 12, vit. A (IU) 4622.91, vit. C (mg) 22.61, Thiamin (mg) 0.33, Riboflavin (mg) 0.16, Niacin (mg) 2.36, Pyridoxine (Vit. B6) (mg) 0.26, Folate (µg) 38.5, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 1015, Potassium (mg) 461, calcium (mg) 115, iron (mg) 2.1, Percent Daily Values are based on a 2,000 calorie diet


Ingredients

1 : :  3: :  3: :  cnjxcnjf

Directions

Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain fat, if necessary. 2. Add undrained tomatoes, beans, the water, broth, celery, carrot, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender. 3. Serve in bowls topped with cheese. Serve with garlic bread, if desired.

Instructions

Crumbled Italian sausage adds slow cooked flavor to this broth-based soup that's filling enough for dinner and delicious enough to serve at a party.

Caution


Science and Research


Get a Consultation
(650) 539-4545
Get more information via email