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    Smoked Sausage Soup - 1 pts

    Source of Recipe

    List of Ingredients

    1 tsp. olive oil
    1 (14 oz.) pkg. low-fat smoked sausage, sliced
    1 1/2 cups finely chopped onion
    1/2 cup finely chopped celery
    1/2 cup finely chopped carrot
    2 tsp. minced garlic (or 2 minced garlic cloves)
    1 (32 oz.) carton f/f, less-sodium chicken broth
    1 (14.5 oz.) can diced tomatoes, undrained
    1/3 cup uncooked long-grain rice
    1/2 tsp. each salt and pepper
    1 (7-oz.) bag fresh baby spinach


    1. Heat oil in a Dutch oven over med-high heat. Add sausage and next 4 ingredients; saute 4 minutes or until vegetables are tender.
    2. Add chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Remove from heat; stir in spinach.
    3. Serve immediately, or cool; divide servings into individual airtight containers and refrigerate up to 3 days or freeze up to 1 month. Reheat in microwave.

    8 Servings
    1 cup = 1 POINT




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