This recipe is from my great-grandmother, though I've added a few ingredients to make it my own. Serve it with a side salad and some artisan bread for a wonderful, hearty family dinner. —Terrel Porter-Smith, Los Osos, California
Turkey Sausage Bean Soup
Can you freeze Turkey Sausage Bean Soup?
Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.
Turkey Sausage Bean Soup
Prep Time
15 min
Cook Time
25 min
Yield
8 servings (2 quarts)
Ingredients
- 4 Italian turkey sausage links, casings removed
- 1 large onion, chopped
- 1 cup chopped fennel bulb
- 1 cup chopped peeled celery root or turnip
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 3 cups water
- 4 bay leaves
- 1 tablespoon reduced-sodium beef base
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- Shaved Parmesan cheese, optional
Directions
- In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
- Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
Nutrition Facts
1 cup (calculated without cheese): 168 calories, 4g fat (1g saturated fat), 20mg cholesterol, 585mg sodium, 22g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.
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