Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup, chopped | Carrots | 3/4 | cup, chopped | Onion, chopped | 3/4 | cup, diced | celery | 1 | tablespoon | olive oil | 1/2 | can (29 oz) (401 x 411) | Tomato canned, puree | 4 | cups | chicken broth, low sodium, and fat free | 3 | clove | garlic cloves | 3/4 | cup | Turkey sausage, reduced fat, brown and serve, cooked (include BUTTERBALL breakfast links turkey saus | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 1/2 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| 1 | Saute onion, celery, carrots and garlic in olive oil until soft. | 2 | Add crushed tomatoes and cook for 5 more minutes. | 3 | Put sauted ingredients in a blender and puree - add some chicken broth if needed to help it blend. Careful, ingredients are hot. | 4 | Remove casing from sausage and crumle. | 5 | Saute sausage in a large pot. Add the blended veggies and all of the chicken broth. | 6 | Add spices (salt, pepper and cayenne pepper) to taste. |
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