Hearty Soup Is Winter-Friendly

A thick, hearty soup like this sausage and three bean soup makes a great winter dinner. (Patrick Farrell/Miami Herald/MCT)

A thick, hearty soup like this sausage and three bean soup makes a great winter dinner. (Patrick Farrell/Miami Herald/MCT)

Thick, hearty soup makes a great winter dinner. I used to love coming home from school to a kitchen filled with the smell of a large pot of soup that had been simmering for hours.

I still love a really good bowl of soup, but don’t have hours to make it. This short-cut version takes only 25 minutes. It’s a whole meal in a bowl. The soup freezes well; if you have time, make double and you will have another meal ready.

This meal contains 576 calories with 26 percent of calories from fat.

A wine tip: I’d serve a zingy New Zealand sauvignon blanc.

Helpful Hints:

Low-fat chicken sausage can be used instead of turkey sausage.

Keep the sausage in the refrigerator until ready to slice. It’s easier to cut when cold.

To buy: 1 package low-fat turkey sausage (6 ounces needed), 1 package sliced carrots, 1 parsnip, 1 can red kidney beans, 1 can chickpeas, 1 package frozen baby lima beans, 2 cans low-sodium peeled whole tomatoes, 1 container fat-free, low-sodium chicken broth, 1 bottle ground cumin, 1 bottle chili powder

Staples: Olive oil, onion, salt and black peppercorns.

Sausage And Three Bean Soup

6 ounces low-fat turkey sausage

3 teaspoons olive oil

1 cup sliced onion

1/2 cup sliced carrots

1/2 cup sliced parsnips

1 cup rinsed and drained canned red kidney beans

1 cup rinsed and drained canned chickpeas

1 cup frozen baby lima beans

4 cups canned low-sodium, peeled whole tomatoes including liquid

1 cup fat-free, low-sodium chicken broth

1 teaspoon ground cumin

2 teaspoons chili powder

Salt and freshly ground pepper

Cut sausage into 1/2-inch slices. Heat olive oil in a large saucepan over medium-high heat. Add sausage slices, onion, carrots and parsnips. Saute 3 minutes. Add kidney beans, chickpeas, lima beans, tomatoes, chicken broth, cumin and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 15 minutes. Add salt and pepper to taste. Makes 2 servings.

Per serving: 576 calories (26 percent from fat), 16.5 g fat (3.2 g saturated, 7.6 g monounsaturated), 63 mg cholesterol, 37.6 g protein, 75.8 g carbohydrates, 20.5 g fiber, 897 mg sodium.

Linda Gassenheimer is the author of “Fast and Flavorful: Great Diabetes Meals from Market to Table.”

Her website is dinnerinminutes.com.