This is one of my favorite chicken vegetable soup recipes. Best of all it's low calorie and freezes beautifully.
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1 cup dried white beans
10 cups chicken broth
1 large onion, diced
2 large cloves garlic, minced
2 celery ribs, diced
1 small fennel bulb, diced
1 small rutabaga, diced
2 carrots, diced
4 oz sweet Italian sausage
6 oz pre-cooked shredded chicken
15 baby potatoes, scrubbed and
diced
1 cup green beans, trimmed and
cut into 24-inch pieces
1 can (14.5 oz) diced,
fire-roasted tomatoes, undrained
1 tsp salt
¼ tsp freshly ground black pepper
½ teaspoon dried thyme
½ tsp rosemary
1 tsp Italian herbs
Directions
1. Rinse the beans and soak them overnight in enough cold water to
cover.
Drain and rinse them again.
2. Put the beans in a soup pot with broth. Bring to a boil and add the
vegetables. Reduce to a simmer and cook for 1½ hours.
3. Meanwhile, brown the sausage in a skillet on medium heat, using a
wooden spoon to crumble.
4. Add the sausage and chicken to the soup pot with the bean and
vegetable mixture. Add the potatoes, tomatoes, green beans, salt, pepper,
thyme, rosemary, and Italian herbs. Return
to a simmer and cook, covered, for 45 minutes.
Note 1: Substitute mild Italian sausage if you like your soup spicier. Substitute italian spiced turkey sausage for reduced calories.
Note 2: This recipe freezes very
well. I recommend freezing the soup in
one-person servings for convenience.
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