Soup: Hearty Turkey Sausage and Vegetable

By [e-mail]

Good soup if you're watching calories

Ingredients

• 4 Lean turkey sausage links
• 1/2 Cup onions (finely chopped)
• 2 Cloves garlic (finely minced)
• 1 Tablespoon Canola Oil
• 8 Cups vegetable stock
• 1 14.5 oz. can no-salt diced tomatoes, undrained
• 1 15 oz. can Great Northern beans, drained
• 4 Cups frozen mixed vegetables
• 1/2 Cup medium barley
• 1 Teaspoon dried basil
• 1/2 Teaspoon dried oregano
• Salt and pepper to taste

Preparation

Step 1

1. In a saute' pan over medium heat, brown sausage for 5-10 minutes or until cooked through. Remove from heat.

2. When cool enough to handle, cut into thin slices.

3. In a 4-quart saucepan or Dutch oven, cook onions and garlic in oil until onions are tender.

4. Add remaining ingredients and bring to a boil.

5. Reduce heat to low. Cover and simmer 45-50 minutes or until barley is tender, stirring occasiionally.

6. Add additional water if soup becomes too thick upon standing.

(Makes 10 1-1/4 cup servings)