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Steps
1
In blender container, combine all salsa ingredients except salt; blend until well combined. Add salt to taste. Set aside.
2
Cut turkey sausage in half lengthwise; cut crosswise into 1/4-inch-thick pieces. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add sausage and onions; cook and stir 4 to 6 minutes or until sausage is lightly browned.
3
Add broth, corn and peas; mix well. Cover; bring to a boil. Uncover; reduce heat to low. Reserve 1/4 cup of the salsa; stir remaining salsa into soup. Simmer 1 minute or until thoroughly heated.
4
To serve, place 1/2 cup cabbage in each individual serving bowl. Ladle about 1 1/3 cups soup over cabbage in each bowl. Top each with cheese and reserved salsa. Serve with lime wedges to squeeze juice over soup. Garnish with cilantro.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
45mg
15%
Sodium
1840mg
77%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
20%
Sugars
9g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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