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Turkey Sausage Soup with Fresh Vegetables

TOTAL TIME: Prep: 30 min. Cook: 6 hours YIELD: 10 servings (about 3-1/4 quarts).
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 3 large tomatoes, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 1-1/2 cups cut fresh green beans (1-inch pieces)
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 large sweet red or green pepper, chopped
  • 8 green onions, chopped
  • 4 cups chicken stock
  • 1 can (12 ounces) tomato paste
  • 1/2 teaspoon seasoned salt
  • 1/3 cup minced fresh basil

Directions

  • 1. In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker.
  • 2. Add tomatoes, garbanzo beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
  • 3. Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil.

Nutrition Facts

1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1/2 starch.

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