TURKEY-WHITE BEAN SOUP
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
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
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.
TUSCAN SMOKED TURKEY-BEAN SOUP
Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Provided by Maureen O'leary
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 12h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
- Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.
Provided by Melissa Clark
Categories soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
GROUND TURKEY SOUP WITH BEANS
This ground turkey soup with beans is one of my favorite soups. We used to make this on snow days when I was a kid. I serve with saltines or Goldfish® crackers. It also makes a great leftover meal--always a plus!
Provided by Kristina
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
- Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 49.3 g, Cholesterol 83.8 mg, Fat 9.8 g, Fiber 10.7 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 945.6 mg, Sugar 9.2 g
SLOW-COOKED TURKEY WHITE BEAN SOUP
This hearty meal-in-one will stick to your ribs on a cold autumn night. Slow cooking makes it so convenient! -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 902mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.
TURKEY, WHITE BEAN AND KALE SOUP
Make and share this Turkey, White Bean and Kale Soup recipe from Food.com.
Provided by tannermom
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
- Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.
Nutrition Facts : Calories 1147.9, Fat 22.7, SaturatedFat 6, Cholesterol 156.5, Sodium 2289.3, Carbohydrate 149.8, Fiber 32.4, Sugar 12.1, Protein 94.3
TURKEY SAUSAGE, WHITE BEAN & BUTTERNUT SQUASH SOUP
Make and share this Turkey Sausage, White Bean & Butternut Squash Soup recipe from Food.com.
Provided by kfo1222
Categories Low Cholesterol
Time 1h5m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
- Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
- Add garlic; cook, stirring, 1 minute.
- Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
- Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
- Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.
Nutrition Facts : Calories 301.7, Fat 11.9, SaturatedFat 2.7, Cholesterol 77.1, Sodium 1987.2, Carbohydrate 28.8, Fiber 7.2, Sugar 5.4, Protein 20.9
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