Canadian Living - - COOK & EAT | QUICK & EASY -

MAKES 12 SERV­INGS TO­TAL TIME 6½ HOURS 450 g smoked sausage (such as kiel­basa) 1½ cups chopped car­rots 1½ cups chopped cel­ery 1 onion, diced 8 sprigs fresh pars­ley 2 bay leaves 2 tsp dried Ital­ian sea­son­ing ½ tsp pep­per 4 cups sodium-re­duced chicken broth 2 cups wa­ter 1 sweet red pep­per, diced 1 cup frozen peas 1 cup tu­betti pasta or orzo ¼ cup chopped fresh pars­ley (op­tional) In slow cooker, com­bine sausage, car­rots, cel­ery, onion, pars­ley sprigs, bay leaves, Ital­ian sea­son­ing, pep­per, broth and wa­ter; cover and cook on low un­til veg­eta­bles are ten­der, 6 to 8 hours.

Dis­card pars­ley and bay leaves; us­ing slot­ted spoon, trans­fer sausage to cut­ting board. Add red pep­per, peas and pasta to slow cooker; cover and cook on high un­til red pep­per is ten­der and pasta is al dente, 15 to 20 min­utes.

Mean­while, slice sausage cross­wise into rounds; re­turn to slow cooker. La­dle soup into bowls; sprin­kle with chopped pars­ley (if us­ing). Serve with crusty bread or cheesy cros­tini. PER SERV­ING about 336 cal, 25 g pro, 10 g to­tal fat (4 g sat. fat), 37 g carb (4 g di­etary fi­bre, 8 g sugar), 51 mg chol, 744 mg sodium, 593 mg potas­sium. % RDI: 6% cal­cium, 14% iron, 70% vit A, 125% vit C, 18% fo­late.

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