There are several things I like about this particular recipe. This dish is truly a one-dish, low calorie meal that is also chocked full of antioxidants. Once everything is chopped, the slow cooker does the remainder of the work for you, and all you have to do is ladle is soup into your bowl. And, because of the large amount of soup, you can plenty left over for a second meal, or you can freeze for later. This is also one of those dishes that is great when having a crowd in to watch a football game. Each can serve themselves when they get hungry.
The only thing that concerns me about this particular dish in the high sodium value. If you use a salt substitute the value will be lowered somewhat, but not extensively. I would NOT recommend this particular recipe for anyone with high blood pressure.
Here is my recipe:
1 pound Italian sausage (bulk)
4 1/3 cups cooked turkey, chopped
4 cups chicken stock
1 15-ounce cans Bush's dark red kidney beans, drained & rinsed
1 14-ounce can diced tomatoes, undrained
1 1/3 cups fresh tomatoes, chopped
1 cup carrots, peeled and chopped
3/4 cup onion, coarsely chopped
3/4 cup green bell pepper, ribs and seeds removed, chopped
1 cup celery, chopped
1 tablespoon fresh basil leaves, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh flat-leaf parsley, finely minced
2 teaspoons fresh thyme, finely chopped
1 teaspoon salt or (to taste)
1 teaspoon cayenne pepper
1/2 teaspoon poultry seasoning
Here is how I put this recipe together:
1. Place crumbled sausage in a large skilled over medium-high heat, Cook just until no longer pink. Set aside.
2. Chop turkey, fresh tomatoes, carrots, green pepper, celery, basil, oregano, parsley and thyme. Set aside.
3. Place sausage, turkey, chicken stock, kidney beans and canned tomatoes in 6-quart slow cooker turned to high heat. Add the chopped vegetables. herbs and seasonings. Stir to mix thoroughly. Cook on high for 1 hour or until heated throughout; turn to low and continue to cook for 4 to six hours or until vegetables are just fork tender.
Servings: 12
Yield: 4 quarts
Cooking Times
Preparation Time: 1 hour
Inactive Time: 6 hours
Total Time: 7 hours
Dietary Analysis:
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Calories Per Serving: 312.59
Calories From Fat (12%) 37.73
% Daily Value
Total Fat 4.24g 7%
Saturated Fat 0.96g 5%
Cholesterol 35.22mg 12%
Sodium 1801.6mg 75%
Potassium 778.14mg 22%
Total Carbohydrates 44.44g 15%
Fiber 6.47g 26%
Sugar 9.74g
Protein 24.06g 48%
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
The only thing that concerns me about this particular dish in the high sodium value. If you use a salt substitute the value will be lowered somewhat, but not extensively. I would NOT recommend this particular recipe for anyone with high blood pressure.
Here is my recipe:
1 pound Italian sausage (bulk)
4 1/3 cups cooked turkey, chopped
4 cups chicken stock
1 15-ounce cans Bush's dark red kidney beans, drained & rinsed
1 14-ounce can diced tomatoes, undrained
1 1/3 cups fresh tomatoes, chopped
1 cup carrots, peeled and chopped
3/4 cup onion, coarsely chopped
3/4 cup green bell pepper, ribs and seeds removed, chopped
1 cup celery, chopped
1 tablespoon fresh basil leaves, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh flat-leaf parsley, finely minced
2 teaspoons fresh thyme, finely chopped
1 teaspoon salt or (to taste)
1 teaspoon cayenne pepper
1/2 teaspoon poultry seasoning
Here is how I put this recipe together:
1. Place crumbled sausage in a large skilled over medium-high heat, Cook just until no longer pink. Set aside.
2. Chop turkey, fresh tomatoes, carrots, green pepper, celery, basil, oregano, parsley and thyme. Set aside.
3. Place sausage, turkey, chicken stock, kidney beans and canned tomatoes in 6-quart slow cooker turned to high heat. Add the chopped vegetables. herbs and seasonings. Stir to mix thoroughly. Cook on high for 1 hour or until heated throughout; turn to low and continue to cook for 4 to six hours or until vegetables are just fork tender.
Servings: 12
Yield: 4 quarts
Cooking Times
Preparation Time: 1 hour
Inactive Time: 6 hours
Total Time: 7 hours
Dietary Analysis:
- Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.
- Items highlighted in green are indicate a low value when considering total food intake for the day.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Calories Per Serving: 312.59
Calories From Fat (12%) 37.73
% Daily Value
Total Fat 4.24g 7%
Saturated Fat 0.96g 5%
Cholesterol 35.22mg 12%
Sodium 1801.6mg 75%
Potassium 778.14mg 22%
Total Carbohydrates 44.44g 15%
Fiber 6.47g 26%
Sugar 9.74g
Protein 24.06g 48%
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
This looks like a beautiful recipe with LOTS of colors! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from vegetarianmamma.com
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