Directions:
- Preparation:.
- First, sauté the sausage until done. Remove from your skillet, and let it cool a little while you . . .
- Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat. Add both the vegetables to the soup.
- Slice the sausage on the diagonal, about 1/2' (1.25 cm) thick. Put the sliced sausage in the soup too.
- Stir in the red pepper flakes and the garlic. Turn the burner to lowest heat, and simmer for an hour, stirring now and then.
- Each serving with: 487 calories; 41 g fat; 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.89 Kcal (1645 kJ) | ||
| Calories from fat | 283.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.52g | 48% | |
|---|---|---|---|
| Cholesterol | 84.86mg | 28% | |
| Sodium | 1747.32mg | 73% | |
| Potassium | 936.96mg | 20% | |
| Total Carbs | 10.18g | 3% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 14.71g | 29% | |
| Vitamin C | 128.2mg | 214% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.4mg | 8% | |
| Calcium | 158.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 74.67 Kcal (313 kJ) | ||
| Calories from fat | 53.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 48% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 28% | |
| Sodium | 332.08mg | 73% | |
| Potassium | 178.07mg | 20% | |
| Total Carbs | 1.94g | 3% | |
| Sugars | 0.19g | 4% | |
| Dietary Fiber | 0.19g | 4% | |
| Protein | 2.79g | 29% | |
| Vitamin C | 24.4mg | 214% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.3mg | 8% | |
| Calcium | 30.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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