Sausage Vegetable Rotini Soup

Recipe Ingredients

6 oz	170g	Bulk sausage
1 cup	62g / 2.2oz	Chopped yellow onion
1 cup	146g / 5.1oz	Chopped green bell pepper
3 cups	711ml	Water
1		Diced tomatoes - (14 1/2 oz) - undrained
1/4 cup	59ml	Ketchup
2 teaspoons	10ml	Reduced-sodium beef granules
2 teaspoons	10ml	Chili powder
4 oz	113g	Uncooked tri-colored rotini
1 cup	62g / 2.2oz	Frozen corn kernels - thawed

Recipe Instructions

Heat Dutch oven over medium-high heat until hot. Coat with nonstick cooking spray. Add sausage and cook 3 minutes or until no longer pink, breaking up sausage into small pieces. Add onion and pepper; cook 3 to 4 minutes or until onion is translucent.

Add water, tomatoes with juice, ketchup, beef granules and chili powder; bring to a boil over high heat. Stir in pasta and return to a boil. Reduce heat to medium-low and simmer, uncovered, 12 minutes. Stir in corn and cook 2 minutes.

This recipe yields 4 servings (6 1/2 cups).

Exchanges Per Serving: 2 Starch, 1 Meat, 1/2 Fat.

Nutrition Facts: Calories 220; Calories from Fat 28%; Total Fat 7g; Saturated Fat 2g; Protein 10g; Carbohydrates 32g; Cholesterol 17mg; Sodium 393mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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