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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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; total fat 15g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 36mg; sodium 1015mg; potassium 461mg; carbohydrates 18g; fiber 5g; sugar 6g; protein 12g; trans fatty acidg; vitamin a 4623IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 38mcg; vitamin b12mcg; calcium 115mg; iron 2mg.

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