Cook: 6 hours
3 large tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium carrots, thinly sliced
1-1/2 cups cut fresh green beans (1-inch pieces)
1 medium zucchini, quartered lengthwise and sliced
1 large sweet red or green pepper, chopped
8 green onions, chopped
4 cups chicken stock
1 can (12 ounces) tomato paste
1/2 teaspoon seasoned salt
1/3 cup minced fresh basil
2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
3. Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Yield: 10 servings (3-1/2 quarts).
1-1/3 cups equals 167 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 604 mg sodium, 21 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
© 2015 RDA Enthusiast Brands, LLC
Read more: http://www.tasteofhome.com/recipes/turkey-sausage-soup-with-fresh-vegetables/print#ixzz3XtlALbqi