Pressure-Cooker Turkey Vegetable Soup

  Soups

Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family.

Pressure-Cooker Turkey Vegetable Soup

Average Rating: 0

TOTAL TIME: Prep: 30 min. Cook: 5 min. + releasing
YIELD: 10 servings (3-1/2 quarts).

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 3 large tomatoes, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 1-1/2 cups cut fresh green beans (1-inch pieces)
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 large sweet red or green pepper, chopped
  • 8 green onions, chopped
  • 4 cups chicken stock
  • 1 can (12 ounces) tomato paste
  • 1/2 teaspoon seasoned salt
  • 1/3 cup minced fresh basil

Instructions

  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
  • 2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
  • 3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock if necessary.

Nutrition Facts

1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 13g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1/2 starch.

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