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Stuffed Green Pepper Soup

My husband and I first tasted this soup in a restaurant and loved it. I’m diabetic, so I came up with this healthier—but just as tasty—version! Serve it with crusty rolls and a green salad for a hearty meal. —KayLyn VanderVeen, Grand Rapids, Michigan
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    3 cups

Ingredients

  • 6 uncooked breakfast turkey sausage links
  • 1/2 cup diced green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup water
  • 3/4 cup chicken broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup cooked rice

Directions

  • Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes.
  • Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.
Nutrition Facts
1 cup: 263 calories, 11g fat (3g saturated fat), 45mg cholesterol, 1162mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1/2 fat.

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