I am on a sodium restricted diet, but I refuse to give up foods I like, such as Italian sausage. I work them into my daily amount of sodium allowed, as with this soup.
Ingredients:
- 1 link Italian sausage, mild
- 1 can Italian stewed tomatoes
- 1 potato, approximately 3 oz., diced (peeling optional)
- 1 large white button mushroom, diced
- 1/2 cup chopped peppers, any color or mixed
- 1/2 cup celery hearts, chopped
- water
Directions:
- Remove casing from sausage.
- Cut sausage in half, then each piece in half, repeat so that you have 8 pieces.
- Roll each piece into a ball and put in medium saucepan.
- Add can of tomatoes, breaking up the tomatoes.
- Add the rest of veggies.
- Add enough water to cover the veggies.
- Cover pan and simmer on low for 45 minutes.
- When done, put 4 sausages each into two bowls. Divide rest of soup between the bowls.
The sausage has 700 mg sodium, the can of tomatoes has 945 mg, totaling 1645 mg. The two bowls have 822 mg in each one, giving me soup for two meals. 822 mg is 2/5 of my daily amount, leaving me approximately 1200 mg for rest of day. I add some fruit to meal for dessert.
Servings:
2 portions
Prep Time:
15 - 20 Minutes
Cooking Time:
45 Minutes
By Linda from Bloomington, IL from Bloomngton, IL
