What could be better in the dead of winter than hot soup with the name "summer" in it? Meat eaters -- enjoy AND be pleased with your healthiness, too, because this is a Weight Watchers recipe. It's 2 points for one cup of soup (the recipe makes 8 servings). I whipped up a pot last night and put the soup in individual containers for easy lunching this week.
Summer Sausage Soup
1-2 tsp olive oil
1 package (ring) light summer sausage, thinly sliced
1 1/2 cups chopped onion
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic
32 oz. fat-free, lower sodium chicken broth
1 can diced tomatoes with green chilies (including liquid)
1/3 cup uncooked long grain brown rice
salt and pepper to taste
6 oz bag baby spinach leaves
1. Put olive oil in a heavy pot. Add sliced sausage, onion, celery, carrots, and garlic, and cook 5 minutes or so.
2. Add broth and tomatoes and bring to a boil. Add the rice and salt and pepper, and simmer, covered, for about 15 minutes.
3. Add spinach, then remove from heat and serve immediately or refrigerate.
Summer Sausage Soup
1-2 tsp olive oil
1 package (ring) light summer sausage, thinly sliced
1 1/2 cups chopped onion
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic
32 oz. fat-free, lower sodium chicken broth
1 can diced tomatoes with green chilies (including liquid)
1/3 cup uncooked long grain brown rice
salt and pepper to taste
6 oz bag baby spinach leaves
1. Put olive oil in a heavy pot. Add sliced sausage, onion, celery, carrots, and garlic, and cook 5 minutes or so.
2. Add broth and tomatoes and bring to a boil. Add the rice and salt and pepper, and simmer, covered, for about 15 minutes.
3. Add spinach, then remove from heat and serve immediately or refrigerate.
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