Dear Reader-
The other day I threw together this yummy soup by just raiding my pantry, fridge and freezer.
It was so GOODe we have written it down so we can make sure to make it again!
If you don’t like an ingredient we used… feel free to substitute something else or just leave it out.
I stared out with 6 cups of vegetable broth in a stock pot over medium heat.
Then I added 3 t of Penzeys Vegetable Soup Base (Yum!).
If you don’t have soup base, just skip this step.
89 Calorie Kitchen Soup
Meanwhile, I popped a bag of petite baby carrots into the microwave. I like to precook them before adding to soups.
To the pot, I added 1 can Red Gold Diced Tomatoes, Roasted Garlic and Onion along with their Diced Tomatoes, Basil, Garlic and Oregano. Both are super flavorful and pantry staples in this house 😉
I then chopped an onion and threw it in.
I then chopped 4 small red potatoes with the skin on and threw them in.
Then I threw in 1 cup of frozen peas.
1 cup frozen corn
And 1 cup lima beans…
Then I added 2 cups chopped cabbage.
1 cup baby spinach
And finally 2 links of turkey smoked sausage.
Simmer until veggies are tender, adding carrots when they have finished cooking in the microwave.
Kitchen Soup
Ingredients
- 6 Cups Chicken Stock
- Optional 3 t Penzeys Vegetable Soup Base
- 1 Onion Chopped
- 4 Small Red Potatoes- Chopped
- 12 oz Petite Baby Carrots- Cooked
- 2 Cans Diced Tomatoes
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- 1 Cup Frozen Lima Beans
- 2 Cups Chopped Cabbage
- 1 Cup Spinach
- 2 Links Turkey Smoked Sausage
- Salt and Pepper to taste
Instructions
- Bring ingredients to a simmer and cook until veggies are tender.
Notes
89
Total Fat
2.3g
Sat. Fat
0.6g
Cholest.
14.4mg
Sodium
568.5mg
Carb.
10.8g
Fiber
2.7g
Sugars
4.5g
Protein
6.5g
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