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Winter Vegetable Soup
Ingredients
-
6
ounces kielbasa or smoked sausage, halved lengthwise and sliced
-
1/3
cup chopped onion (1 small)
-
2
14 ounce can chicken broth
-
2
cups water
-
1/2
of a small butternut squash, peeled, seeded, and cubed (about 1-1/3 cups)
-
1
cup sliced carrot (2 medium)
-
1/8
- 1/4
teaspoon black pepper
-
1
15 - 16 ounce can red kidney beans, rinsed and drained
-
1
cup dried ditalini or orzo pasta
-
2
cups baby spinach leaves
Directions
1. Heat a 4-quart Dutch oven over medium heat. Add kielbasa and onion; cook about 5 minutes or until onion is tender, stirring occasionally. Add broth, the water, squash, carrot, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2. Stir in beans and uncooked pasta. Return to boiling; reduce heat. Cover and boil gently about 6 minutes or until pasta and vegetables are tender, stirring occasionally. Stir in spinach. Serve immediately. Makes 6 servings.
Nutrition Facts
(Winter Vegetable Soup)
- Servings Per Recipe 6,
- Calories 259,
- Protein (gm) 13,
- Carbohydrate (gm) 32,
- Fat, total (gm) 10,
- Cholesterol (mg) 13,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 7,
- Sodium (mg) 923,
- Percent Daily Values are based on a 2,000 calorie diet
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