Donna’s Country Vegetable Soup

Use the best of the fall vegetables to make this great soup. There is a blend of unusual seasonings that gives it a fantastic flavor.

1 tablespoon olive or canola oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 large sweet potato, peeled and diced
3 medium kohlrabi, peeled and diced
1 cup fresh green beans, cut in 1″ pieces
6 cups fat-free chicken broth (49 ounce large can)
15 ounces canned garlic seasoned diced tomatoes
15 ounces great northern beans
1 pound cooked Italian sausage links pieces, optional
salt and pepper to taste

1/2 cup fat-free sour cream
dash hot pepper sauce, to taste
1/4 cup sliced black olives

In a large soup pot, heat oil. Add onions and cook until translucent. Add garlic, cumin, cinnamon, and turmeric. Cook 1 minute. Add sweet potatoes, kohlrabi, bean, chicken broth, tomatoes, and undrained bean. Bring to a boil. Reduce heat and simmer until vegetables are tender and soup is desired consistency. Add Italian sausage if desired. For the topping, mix sour cream and hot pepper sauce in a small bowl. Add a dollop to each bowl of soup. Garnish with olives.

Serves 8

Nutritional Information per serving without the sausage:
Calories 260
Fat, gm. 2
Protein, gm. 15
Carb. gm. 46
Cholesterol, mg. 2
Fiber, gm. 2.1