This soup is cheap to make, filling, and really, really tasty. It's especially good when you don't feel like cooking or making "fussy" meals. The soup can be made with convenience items--a bag of cole slaw mix, turkey breakfast sausage (yes, you can use pork sausage, but you have to drain the fat from it well after it cooks and before adding the other ingredients), canned tomatoes, and frozen hash browns. The sausage is already seasoned, and it gives the soup extra flavor as well as protein. I let the soup simmer on the top of the stove while I go do other things. It's a great "lazy day" soup. The soup is incredibly nutritious with its mix of vegetables and lean breakfast sausage, and it's even good if you're following a "diabetic diet," or if you want to "eat healthy." The soup makes a nice weeknight meal with a salad and fruit, and leftover soup is great reheated for lunches. Enjoy!
Cole Slaw and Sausage Soup (Diabetic Friendly) -- Makes about 3 Quarts
2-3 teaspoons of canola oil
1/2 medium onion, chopped
16-ounce roll of turkey breakfast sausage
2-3 cups of coleslaw mix from a bag (preferably with carrots)
1/2 cup of shredded carrot (from a bag is fine)
2-3 cups of chopped leek (about 1 small leek) or use a large chopped onion, instead
1/2 teaspoon of salt, plus extra to taste
1/2 teaspoon of garlic powder
1 28-ounce can of diced tomatoes
1 28-ounce can of water, plus extra, as needed
1 tablespoon of dried parsley flakes
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
2 cups of frozen diced hash brown potatoes
Pepper to taste
In a large soup pot heat the oil over medium-high heat and add the onion. Crumble/break the turkey sausage into the pan and saute the onion and sausage until the turkey is mostly done and the onion has softened a bit. Stir in the cole slaw mix, carrot, leek, and salt, and saute them with the onion and sausage for 5-10 minutes or until they soften a bit and melt down into the pan. Stir in the garlic powder, diced tomatoes, water, parsley flakes, and chicken base and bring the mixture to a boil. Stir the soup well, turn down the soup to medium-low, and let it simmer, partially covered, for about 30 minutes. Stir in the frozen hash browns and let the soup simmer for another 30 minutes or until the hash browns are soft, adding a little more water to the pot (a cup of two), if the liquid is cooking down too much. You can serve the soup once the hash browns are cooked to your liking, or you can turn down the soup to low and let the soup simmer very gently, partially covered, for another 30-45 minutes or until you're ready to serve it (the soup holds well on the stove, if you have latecomers to dinner--like after soccer practice or late home from work!). Taste the soup and add salt and pepper to taste before serving the soup.
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