Turkey Sausage & Rice Soup
| Makes 6 servings |
Nutritional Information
| Calories | 280 | Fat | 14g |
| Protein | 12g | Cholesterol | 50mg |
| Carbohydrates | 27g | Sodium | 890mg |
| Fiber | 3g | Saturated Fat | 5g |
| Sugars | 4g |
Ingredients
2 tablespoons butter or margarine
1 large or 2 medium leeks, white and light green parts, sliced
2 carrots, thinly sliced
1 package JENNIE-O TURKEY STORE® Fully Cooked Lean Smoked Turkey Sausage, cut into 1/2 inch slices
2 cups mixed bell peppers, preferably red and yellow, diced
3 (13 3/4 ounce) cans reduced-sodium chicken broth
3/4 cup quick cooking brown rice, uncooked
1/4 teaspoon black pepper, freshly ground
1 tablespoon fresh thyme, chopped
chives, if desired
Directions
In a large saucepan, melt butter over medium heat. Add leeks and carrots; cook 5 minutes, stirring occasionally.
Cut sausage into 1/2 inch slices. Add sausage to saucepan; cook 5 minutes, stirring occasionally.
Add bell peppers, chicken broth, rice, and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until rice is tender.
Stir in fresh thyme. Ladle into bowls. Top with chives, if desired.
