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Sausage and Potato Soup
Number of Servings: 8
Serving Size: about 1 cup
There's nothing better than homemade soup on a cold winter night!
|cooking spray||1 ea|
|lean smoked turkey sausage, sliced||2 cups|
|diced onion||1.50 cups|
|diced celery||0.50 cup|
|diced carrot||0.50 cup|
|all-purpose flour||2 Tbsp|
|14.5 ounce cans fat-free, reduced-sodium chicken broth||3 ea|
|russet potatoes, peeled and diced||4 med.|
|dried sage||0.50 tsp|
|ground black pepper||0.50 tsp|
|bay leaf||1 ea|
|fat-free milk||1 cup|
Coat a large soup pot with cooking spray. Cook sausage for 2 minutes. Add onion, celery, and carrots and cook another 5–7 minutes or until beginning to brown.2:
Add flour, stirring well. Cook for 2 minutes. Add broth, potatoes, sage, black pepper, and bay leaf. Bring to a boil, scraping brown bits at the bottom of the pan. Reduce heat and simmer until potatoes are done (about 20 minutes).3:
Add milk and simmer 2 more minutes; do not boil. Remove bay leaf before serving.
|Calories from Fat 29|
|Total Fat 3g|
|Saturated Fat 1g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Starch 1 Vegetable 1 Lean Meat|
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American Diabetes Association
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