Sausage and Peppers Soup
Ingredients
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2 tablespoon olive oil
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16 ounce cooked smoked sausage, halved lengthwise and sliced
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4 red, yellow, green, and/or orange sweet peppers, cut into bite-size strips
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2 cup chopped onions
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4 cloves garlic, minced
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2 14.5 ounce cans diced tomatoes with basil, garlic, and oregano, undrained
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1 6 ounce can tomato paste
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½ teaspoon crushed red pepper
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8 cup reduced-sodium chicken broth
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½ cup chopped fresh basil
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Salt and black pepper
Directions
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In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add sausage; cook and stir 2 to 3 minutes or until browned. Remove sausage. Add sweet peppers, onions, and garlic to Dutch oven. Cook and stir 4 to 5 minutes or until tender and starting to brown. Remove from heat. Stir in sausage, tomatoes, tomato paste, and crushed red pepper.
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Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months.
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To serve, thaw one container of sausage mixture in refrigerator 1 to 2 days (mixture may still be a bit icy). Transfer to a 4- to 5-qt. Dutch oven. Add 4 cups of the broth. Cook over medium heat until heated through, stirring occasionally. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper.
Slow Cooker
Thaw one container of sausage mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 4 cups of the broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper.
Nutrition Facts (per serving)
| 198 | Calories |
| 13g | Fat |
| 12g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 20% |
| Cholesterol 23mg | 8% |
| Sodium 977mg | 42% |
| Total Carbohydrate 12g | 4% |
| Total Sugars 8g | |
| Protein 9g | 18% |
| Vitamin C 65.4mg | 73% |
| Calcium 55mg | 4% |
| Iron 2.7mg | 15% |
| Potassium 433mg | 9% |
| Folate, total 32.2mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.