Karen's Soup

Karen's Soup
Karen's Soup
My sister-in-law introduced me to this wonderfully filling meal in a bowl. I have made some modifications to suit my new healthy eating plan but the soup is still Karen's creation. This has become one of my 'signature' dishes and is something friends and family all ask about as soon as the days start to get cooler at the end of Autumn
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
low fat winter soup main dish vegetables dinner lunch beverage summer tangy lunch white meat free tree nut free nut free contains gluten contains red meat shellfish free dairy free
  • 2 cloves garlic crushed
  • 1 spanish onion diced
  • 600 grams strassburg sausage, fat-free minced
  • 4 carrots chopped coarsley
  • 4 sticks celery diced
  • 1 small red cabbage diced
  • 2 litres beef stock
  • 2 440g can tomatoes (italian style)
  • 375 grams pasta
  • Carbohydrate 57.8410333333333 g
  • Cholesterol 127.625 mg
  • Fat 30.3163 g
  • Fiber 5.64249997456869 g
  • Protein 35.0522333333333 g
  • Saturated Fat 11.3177483333333 g
  • Serving Size 1 1 Serving (810g)
  • Sodium 1384.995 mg
  • Sugar 52.1985333587646 g
  • Trans Fat 4.43971333333333 g
  • Calories 639 calories

Cook Strassburg, onion and garlic in skillet (infuse with small amount of beef stock if not using a non-stick skillet) until well browned. Set aside. Bring stock to boil, add carrots, celery and cabbage and reduce to simmer for 30 minutes. Add sausage/onion mix and simmer gently for further 30 minutes. Add pasta, simmer 20 minutes. VARIATIONS: You can leave out the Strassburg and substitite Vegetable stock to make this a vegetarian soup. If doing this add some coarsley chopped red, green and yellow capsicums when adding the other vegetables. Nutritional Information Cals 303 (8 serves), 404 (6 serves) Fat 3.2 (8 serves), 4.2 (6 serves)