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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.7
  • Total Fat: 20.6 g
  • Cholesterol: 80.0 mg
  • Sodium: 178.7 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 22.4 g

View full nutritional breakdown of Linda Sue's Modified Split Bean Smoked Soup calories by ingredient
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Linda Sue's Modified Split Bean Smoked Soup

Submitted by: COFFEE_123456

Introduction

found originally here: http://www.genaw.com/lowcarb/split_pea_sou
p.html
found originally here: http://www.genaw.com/lowcarb/split_pea_sou
p.html

Number of Servings: 8

Ingredients

    2 smoked turkey legs * - instead of this, we used smoked pork butt since we couldn't find smoked turkey legs. We diced it up before adding to the soup.
    4 cups chicken broth
    4 cups water
    2 teaspoons chicken bouillon granules
    16 ounces frozen cauliflower
    16 ounces frozen green beans
    Salt and pepper, to taste
    Onion, carrot and celery, optional (see my comments below)

    Put the turkey legs in a large soup pot. Add the broth, water and bouillon granules; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour. Remove the drumsticks from the broth and set aside to cool. Meanwhile, add the cauliflower and green beans to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender, about 30 minutes. Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup. Adjust the seasoning with salt and pepper, to taste.

    Makes about 12 cups or eight 1 1/2 cup servings
    Can be frozen

    * Two smoked turkey legs will yield about 2 1/2-3 cups cut up meat.

    In a medium skillet, sauté in 1 tablespoon butter until very tender:

    1 small onion, diced
    1 large carrot, diced
    1 stalk celery, diced

    Add to the finished soup before adjusting the seasoning. Cook until heated through. You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

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Directions



Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user I123456K.






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