Leftover Turkey And White Bean Soup Food

GREENS AND BEANS TURKEY SOUP

Greens and Beans Turkey Soup image

On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. -Susan Albert, Jonesburg, Missouri

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 leftover turkey carcass (from a 12-pound turkey)
9 cups water
2 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into chunks
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped onion
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 568mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

TURKEY-WHITE BEAN SOUP

Turkey-White Bean Soup image

Packed with veggies, turkey, color and nutrition, this hearty soup will warm 'em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) whole tomatoes in puree, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups shredded carrots
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups cubed cooked turkey breast
Shredded Parmesan cheese, optional

Steps:

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Nutrition Facts : Calories 233 calories, Fat 3g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 893mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Italian White Bean Turkey Soup with Sage image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, cut into wafer thin slices
3 tablespoons chopped fresh sage
19-ounce can cannelini beans pureed with 4 cups chicken broth
2 cups cubed cooked turkey
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

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