Wednesday, July 22, 2009

Italian Vegetable Soup

This soup was so good and it had so much flavor! It was gone before I could take a picture. I found the recipe in an old cookbook I've had since forever, Betty Crocker's Good and Easy Cookbook.

Italian Vegetable Soup
1 lb bulk Italian turkey sausage
1 medium onion
1 1/2 cups water
1 Tbs chopped fresh basil or 2 Tbs dry
2 medium summer squash
(I used one zucchini and one yellow)
1 can whole tomatoes, undrained
1 can garbanzo beans, drained
1 can beef broth

Directions
First, Cook sausage and onion. Drain.
Then, Stir in remaining ingredients, breaking up tomatoes. Heat to a boil; reduce heat to low. Cover and simmer for 5 mins until squash is tender.
Serve with a sprinkle of Parmesan cheese.

Makes 8 servings at 265 calories and 17g of protein per serving.

With soups, I don't typically eat them with the broth. I pick out the meat and the veggies.

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