Slow Cooker
Sausage and Kale Soup
Cornbread
Ingredients
- 1½ lb ground Italian pork sausage
- 1 (32-oz) carton less sodium chicken broth
- 1 (28-oz) can fire roasted diced tomatoes
- ½ cup white wine
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 1 bunch kale, chopped
Instructions
- Shape sausage into 1-inch meatballs. Cook in a large nonstick skillet over medium heat 3 to 4 minutes per side or until browned. Drain and transfer to a 5- to- 7- quart slow cooker.
- Add remaining ingredients except kale to cooker; arrange kale in an even layer over top. Cover and cook on LOW 8 hours or until vegetables are tender. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (7-oz) pkg cornbread mix
Side Dish Instructions
- Bake cornbread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
159
|
455
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 19 | 25 | 44 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 1236 | 444 | 1680 |
| T. Sugs (g) | 8 | 5 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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