Servings: 6 (1-1/3 cups each) II Start to finish: 30 minutes

  • 12 ounces bulk turkey sausage
  • 8 ounces presliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon caraway seeds, crushed
  • 1/8 teaspoon black pepper
  • 1-3/4 cups lower-sodium beef stock
  • 1/2 cup light beer or nonalcoholic beer
  • 2 medium potatoes, cubed
  • 1 cup small broccoli florets
  • 2 cups shredded green cabbage
  • 1-1/2 cups fat-free milk
  1. In a 4-quart Dutch oven, cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain off fat.
  2. Add caraway seeds and pepper to sausage mixture in Dutch oven. Add stock and beer; bring to boiling. Add potatoes. Cover and simmer for 10 minutes. Add broccoli. Cover and simmer for 5 minutes more or until potatoes and broccoli are tender.
  3. Stir cabbage and milk into sausage-broccoli mixture. Cook for 2 to 3 more minutes, or just until cabbage is tender and soup is heated through.

Nutrtition facts per serving: 179 calories, 5 g total fat (1 g saturated fat), 44 mg cholesterol, 522 mg sodium, 16 g carbohydrate, 3 g fiber, 17 g protein. Exchanges: 1 starch, 2 lean meat, 1 vegetable. Carb choices: 1.

– from the book, “Diabetic Living, Quick and Easy Meals.” From the test kitchens of the “Better Homes and Gardens”.

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