Rating: 4 stars
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  • 1 Rating

This flavorful soup from Mary Ann Van Wassenhove of Mitchell, South Dakota, is a breeze to make and is heartier than other, similar soups, thanks to nutrient-packed kidney beans and broccoli.

Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain fat, if necessary.

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  • Add undrained tomatoes, beans, the water, broth, celery, carrot, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender.

  • Serve in bowls topped with cheese. Serve with garlic bread, if desired.

Nutrition Facts

253 calories; fat 15g; cholesterol 36mg; saturated fat 6g; carbohydrates 18g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 12g; vitamin a 4622.9IU; vitamin c 22.6mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.3mg; folate 38.5mcg; vitamin b12 0.4mcg; sodium 1015mg; potassium 461mg; calcium 115mg; iron 2.1mg.
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