Italian Sausage Soup II
This recipe is also known in our house as super soup and is South Beach friendly.
1 tbsp parmesan cheese
2 tbsps parsley flakes
1 tbsp red pepper, crushed
2 tbsps italian seasoning
1 tbsp olive oil
1 <span class="measurestring" title="can (10.5 oz)">can</span> vegetable broth
3 <span class="measurestring" title="can (10.75 oz), prepared">cans</span> chicken broth
4 links 3 oz turkey italian sausage
1 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalk medium</span> celery
1 clove garlic
1 cup chopped onion
1 cup tomatoes, diced
1 cup cannellini beans (white kidney beans)
16 oz tomato sauce
1 cup red kidney beans
1/2 lb lean ground beef
Chop onion, garlic, and celery.
Put olive oil, onion, garlic, celery parsley flakes, Italian seasoning, and crushed red pepper in large pot and sauté until vegetables are soft.
Add turkey Italian sausage and ground beef, and cook until meat is thoroughly cooked.
Once meat is cooked with vegetables and seasonings - add chicken broth, vegetable broth, cannellini or white kidney beans, red kidney beans, diced tomatoes and tomato sauce.
Bring to light boil, then reduce heat and let simmer for about 15 minutes.
Serve hot topped with parmesan cheese.
There will be plenty to freeze, so when you've got nothing to eat throw it in the microwave.
in 1 serving of Italian Sausage Soup II.
, 41% carbs, 33% protein.
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