Recipe: Bumper Crop Vegetable Soup

BUMPER CROP VEGETABLE SOUP

6 ounces bulk light turkey and pork sausage
1 cup chopped onions
1 (14 1/2 oz.) can ready-to-serve beef broth (not condensed)
2 cups fresh green beans, cut in 1-inch lengths
2 cups diced unpeeled potato
2 cups chopped fresh tomatoes with juices (4 medium)
1 1/2 cups water
1/4 cup tomato paste

Spray nonstick Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage; cook 4 minutes, stirring occasionally.

Add onions; cook 2 to 3 minutes or until onions are tender.

Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until green beans are tender.

Makes 6 servings (1 1/3 cups each)
Source: Pillsbury Chowder, Soups & Stews, 1998