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By: Allison D.
| Description: | You can make this robust soup in less time than it takes to have a pizza delivered. The soup is a lot more nutritious, and costs less too! | |
| Time: | 10 min (5 min to prepare, 5 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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3 OZ Italian sausage (casing removed) 3/4 C Frozen chopped green bell pepper, or 1 medium green bell pepper, chopped 1/2 C Frozen chopped onion or 1 medium onion chopped 8 OZ Presliced fresh mushrooms 4 C Water 16 OZ Can no-salt-added chickpeas 14.5 OZ Can no-salt-added crushed tomatoes 1 tsp Dried basil, crumbled 1/2 tsp 1/2Dried oregano, crumbled 1/2 tsp Crushed red pepper flakes |
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| Directions: | ||
| In a 4-qt stockpot, heat sausage over medium heat, breaking it into small pieces with a spoon as it cooks. Cook for 5 minutes, or until browned. Add bell pepper, onoin, and mushrooms. Increase heat to high. Cook until vegetables have softened, about 5 min, stirring occasionally. Add remaining ingredients. Bring to a boil and serve. |
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| Notes: | ||
| Break 2-3 oz dried vermicelli into small pieces. Prepare using package directions, omitting salt and oil. Drain and add to soup. Lots of pasta makes a very thick, stewy soup; less just add a nice "chew." Serves 5; 1 1/3 cup per serving. (Calories 235; Protein 11g; Carbs 32g; Cholesterol 13mg; Total Fat 7g; Sat Fat 2g; Polyunsat 1g; Monounsat 2g; Fiber 6g; Sodium 151mg). | ||
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