Italian Sausage, Chicken, and Bean Soup

It's that soup time of year again, but the sad thing is a I wrote and cooked this recipe for the first time months ago when it was still a warm Georgia autumn. I, unlike most people, had been waiting all summer, pining for the cooler months of winter. Soup is practically an icon of winter eating, so I had to prepare soup even in the heat.

This soup combines veggies and lots of protein in the form of chicken, sausages, and beans. One of my favorite new ingredients are in this soup: fire roasted tomatoes. If you're going to use canned tomatoes, why not use ones that have the most flavor possible? I also suggest you add Parmesan cheese to add some extra flavor.

By the way, I should probably admit that this soup will not win any beauty contests, but it is freakin delicious, which is all that really matters.

Italian Sausage, Chicken, and Bean Soup

2 turkey Italian sausages, casings removed and torn into chunks
1/2 cup diced onion
1/2 lb diced boneless, skinless chicken breasts
2 cups vegetable or chicken broth
1 15-oz can petite diced tomatoes
1 bay leaf
1 tsp dried basil
1 15-oz can cannellini beans, drained and rinsed

1. Add all the ingredients to your crockpot. Cook for 6-8 hours on high or 8-10 hours on low.
2. Remove the bay leaf before serving. As an optional garnish, add Parmesan cheese.

Serving per recipe: 4
Per serving:
Calories: 363
Fat: 13.4 g
Saturated fat: 4 g
Cholesterol: 74 mg
Sodium: 657 mg
Carbohydrates: 26.7 g
10.1 g
Protein: 33.6 g

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