Try this Vegetable-Sausage Soup recipe, or contribute your own.
Suggest a better descriptionCook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley. Serves 4 to 6. Bon Appetit March 1990
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Serving Size: 1 Serving (1842g) | ||
Recipe Makes: 1 servings | ||
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Calories: 224 | ||
Calories from Fat: 19 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2538.1mg | 88 % | |
Potassium 970.7mg | 26 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 21.2g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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