Turkey and White Bean Soup
- Number of Servings: 10
Ingredients
1 Package Jennie-O Lean Turkey1 Teaspoon Canola Oil1 Chopped Red Pepper1 Chopped Yellow Pepper1 Chopped Orange Pepper1/2 Chopped Onion1 Can Cannellini Kidney Beans1 Can Great Northern Beans3 Chicken Bouillon Cubes8 Cups Water1/4 Cup Corn Starch with 1/2 Cup Cold WaterSea Salt, Pepper, Garlic Powder, Onion Powder, Chili Powder, Cumin, and Cayenne Pepper to taste
Heat canola oil in non-stick pot on medium-high heat. Add turkey, season according to preference, and cook until no longer pink. Add chopped peppers and onion, stir and allow to cook for a couple of minutes. Add water. Bring to boil. Add bouillon cubes. Add generous amount of favorite spices. I chose to use garlic and onion powder, a touch of cayenne pepper, black pepper, chili powder, sea salt, and cumin. In a separate bowl mix corn starch in 1/2 cup cold water. Add corn starch water to pot, continue to boil until soup thickens. Turn off stove. Allow to cool a little before enjoying.
Serving Size: Makes about 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADRISCOLL7.
Serving Size: Makes about 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADRISCOLL7.
Nutritional Info Amount Per Serving
- Calories: 197.2
- Total Fat: 5.1 g
- Cholesterol: 40.0 mg
- Sodium: 975.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.6 g
- Protein: 17.2 g
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