Here's a soup that's low cal (if you rinse the sausage to get rid of the fat) and still tastes good.

2  lbs	mild breakfast sausage
5	medium carrots, peeled and cut into 1-inch slices
3	medium celery stalks, sliced
3	large onions, chopped
1 tsp	granulated garlic
1 28oz can	tomatoes in juice
1 head	savoy cabbage (about 1½ pounds), thinly sliced
2	parsnips, peeled and cut into 1-inch slices
1 10oz package	frozen spinach
½ cup	fresh parsley, chopped
2	chicken bouillon cubes
1 tsp	salt
t tsp	coarse ground black pepper

Brown the sausage in a frying pan and transfer to a colander. Rinse the sausage with hot water to remove as much grease as possible. Coat 8-quart sauce pot with non-stick cooking spray. Over medium-high heat, add the celery and cook 5 minutes. Now add the carrots, onions, and garlic and cook another 5 minutes. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, sausage, and remaining in­gredients, and 12 cups water. Heat to boiling over high heat, stirring constantly. Reduce the heat and simmer for at least 30 minutes. Serve.

Home