Heat oil in a 5- to 6-qt. Dutch oven over medium-high heat. Add the sausage; cook for 3 to 5 minutes or until browned, stirring occasionally. Add frozen vegetable blend, herbs, garlic & herb seasoning and salt. Cook for 2 to 4 minutes or until vegetables begin to soften, stirring occasionally.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Warm up on a chilly day with this delicious vegetable soup with smoked sausage. It's so simple to prepare, yet so tasty.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (14-oz.) pkg. Hy-Vee fully cooked Polish sausage link, cut in ½-in.-thick slices | ||
| 1 (10-oz.) pkg. Hy-Vee frozen fresh steam seasoning blend vegetables | ||
| 1 (0.8-oz.) pkg. fresh poultry mix herbs, chopped (rosemary, sage, thyme) | ||
| 1 tbsp. salt-free garlic & herb seasoning | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 4 c. Hy-Vee whole milk | ||
| 2 (15.5-oz.) cans Full Circle Market organic low sodium three bean blend, drained and rinsed |
Things To Grab
- 5- to 6-qt. Dutch oven
Directions
Sprinkle flour over the sausage and vegetable mixture; stir until combined. Cook for 1 to 2 minutes or until lightly browned, stirring constantly.
Slowly pour in milk; stir until smooth. Cook for 2 to 3 minutes or until mixture begins to simmer, stirring frequently. Stir in beans. Reduce heat to medium-low; continue to cook for 15 to 20 minutes or until thick and creamy, stirring occasionally.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 60mg
- Sodium: 1310mg
- Total Carbohydrates: 40g
- Protein: 21g
Daily Values
0%
Iron 30%
0%
Calcium 25%
0%
Vitamin D 15%
0%
Potassium 10%