Weeklong Lunch Soup
Instructions:
p l½ pound reduced-fat Italian turkey sausage 1 14.5-ounce can reduced-sodium beef broth 2 cups (½ pound) potatoes, scrubbed and diced ½ 16-ounce package frozen pepper stir-fry 2 cups frozen mixed vegetables 1 14.5-ounce can diced tomatoes 1 cup water 1 teaspoon Worcestershire sauce 3 tablespoons ketchup
- Heat a Dutch oven over medium-high heat until hot. Add the sausage and cook until browned, stirring constantly. Add all remaining ingredients, except the ketchup. Increase heat to high and bring to a boil; reduce heat, cover, and simmer 15 minutes.
- Remove from heat, stir in the ketchup, and let stand uncovered 5 minutes to absorb flavors and thicken slightly.
- SERVE WITH
- 6 corn muffins
- 6 cups watermelon cubese )
- 6 corn muffins
- Makes 8 cups soup total
- Serves 6 (1â…“ cups soup, 1 muffin, and 1 cup watermelon cubes per serving) per serving)