Turkey Sausage Bean Soup Recipe

Turkey Sausage Bean Soup Recipe
Turkey Sausage Bean Soup Recipe photo by Taste of Home
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Turkey Sausage Bean Soup Recipe

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This recipe is from my great-grandmother, though I've added a few ingredients to make it my own. Serve it with a side salad and some artisan bread for a wonderful, hearty family dinner. —Terrel Porter-Smith, Los Osos, California
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 4 Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 cup chopped fennel bulb
  • 1 cup chopped peeled celery root or turnip
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cups water
  • 4 bay leaves
  • 1 tablespoon reduced-sodium beef base
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • Shaved Parmesan cheese, optional

Directions

In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
Freeze option: Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.
Yield: 8 servings (2 quarts).
Originally published as Turkey Sausage Bean Stoup in Diabetes Family Friendly Cookbook Fall 2014, p67

Nutritional Facts

1 cup (calculated without cheese): 168 calories, 4g fat (1g saturated fat), 20mg cholesterol, 585mg sodium, 22g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.

  • 4 Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 cup chopped fennel bulb
  • 1 cup chopped peeled celery root or turnip
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cups water
  • 4 bay leaves
  • 1 tablespoon reduced-sodium beef base
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • Shaved Parmesan cheese, optional
  1. In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
  2. Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
    Freeze option: Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.
    Yield: 8 servings (2 quarts).
Originally published as Turkey Sausage Bean Stoup in Diabetes Family Friendly Cookbook Fall 2014, p67

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