1.5 lbs red potatoes, cubed into bite-sized pieces
4 c Fat free chicken broth
26 oz turkey sausage, chopped (I use Hillshire Farms Smoked Turkey Sausage)
2 tbsp Worcestershire sauce
16 oz Fresh cut green beans (if using frozen beans, run under warm water for a one to two minutes to thaw first)
3 garlic cloves, minced (or 1/2 tsp garlic powder)
1 tsp basil, dried ground
1/2 tsp thyme, dried ground
1/2 tsp black pepper
1/4 tsp salt
1 small onion, chopped


1. Add chicken broth, garlic, basil, thyme, pepper, and salt into a large pot. Heat on medium-high to high heat until broth begins to just foam.
2. Turn down heat to medium-low and add potatoes. Simmer for 10 minutes. (Watch carefully, if you let the chicken broth get too hot it will foam over. Turn the heat down as soon as it begins to foam to keep this from happening)
3. While potatoes are simmering, add Worcestershire and onion in a large skillet over medium-high heat.  Saute until onions are translucent and cooked through.
4. Add chopped turkey sausage to onion mixture and saute until sausage is heated through. 
5. Stir green beans into potatoes and chicken broth at the end of the 10 minutes. Heat for about 5 minutes.
6. Stir sausage, onion and residual juices into potato/green bean pot.  
7. Allow to simmer an additional 10 minutes or until heated to your liking.
*You can drain the excess liquid if you don’t want it to be like a soup.
Yields 11 servings, serving size 1 cup
4 points per serving on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.