Vienna Sausage Soup
Minutes Prep time: 25
Minutes Total time: 40
Servings: 8
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 40
Servings: 8
Difficulty: easy
1 tablespoon canola oil
3 cans (4.6 oz each) Libby's® Vienna Sausages, drained, cut into 1/2-inch pieces
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 packet (0.17 oz each) sazon with coriander and annatto seasoning blend
4 cups reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic. undrained
1 can (15 oz each) Van Camp's® Red Kidney Beans, undrained
1/2 cup long-grain white rice, uncooked
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 84 mg | 8% |
Carbohydrate | 24 g | 8% |
Cholesterol | 31 mg | 10% |
Total Fat | 11 g | 16% |
Iron | 3 mg | 14% |
Calories | 227 kcal | 11% |
Sodium | 786 mg | 33% |
Protein | 9 g | 19% |
Saturated Fat | 3 g | 13% |
Sugars | 3 g | 0 |
Vitamin C | 4 mg | 6% |
Heat oil in medium saucepan over medium heat. Add sausages, onion and celery. Cook 3 to 5 minutes or until sausage is browned and vegetables are tender.
Add seasoning blend; stir to combine. Add broth, undrained tomatoes, beans and rice. Reduce heat to medium-low and simmer 15 minutes or until rice is tender.
Sazon seasoning blends can be found in the Mexican or Hispanic section of the grocery store.
Vienna Sausage Soup