| Cabbage Orzo and Sausage Soup
1/2 pound of Turkey sausage
1 tablespoon of Olive oil
1 Onion, medium-size, chopped
1 large carrot cut into 1/4" thick slices
1 Garlic clove, finely chopped
2 cups of water
14 3/4 ounce can of chicken broth, reduced-sodium
15 ounces of plum tomatoes, in juice
2 cups of shredded cabbage
2 teaspoons of dried leaf basil, crumbled
1 teaspoon of dried leaf thyme, crumbled
1/2 cup of Orzo
Salt to taste
Pepper to taste |
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Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper. Serving Size: 4From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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