White bean & turkey chili-soup with mushrooms & spinach


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 266.1
  • Total Fat: 4.3 g
  • Cholesterol: 26.0 mg
  • Sodium: 1,266.0 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 9.8 g
  • Protein: 19.0 g

View full nutritional breakdown of White bean & turkey chili-soup with mushrooms & spinach calories by ingredient
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Introduction

A chili-spiced soup, brothy and flavorful with mushrooms, beans, and spinach, fairly high in protein yet low in fat. Great with organic whole wheat tortillas on a cold night. A chili-spiced soup, brothy and flavorful with mushrooms, beans, and spinach, fairly high in protein yet low in fat. Great with organic whole wheat tortillas on a cold night.
Number of Servings: 10

Ingredients

    Ingredients:

    13 oz. cooked ground Turkey thigh (about 1.1 lb raw)
    1 leek, white and about 1/4 of green stalk
    1 large Red onion, raw, diced - about 1 1/2 cup
    2 stalks Celery, raw - about 1 cup, diced
    1 8-oz. can Mushrooms, drained
    1 can Chickpeas (garbanzo beans), undrained
    2 cans Beans, great northern, un drained
    1/2 1-lb. package frozen spinach
    1 cup cooked brown rice [cooked with 1/4 cup tomatoes]
    1 carton Vegetable Broth, or 4 cups homemade
    5 cups chicken broth, homemade - or 1 carton plus 1
    cup Chicken broth organic ( i.e., Naturally Preferred)
    2 4 -oz. cans Green Chili Peppers - about 1 cup
    2 Bay leaves and other Spices to taste
    * Salt, about 1 tsp.
    * Garlic, granulated, about 1 tsp
    * Chili powder, about 2 tsp.
    * Oregano, dried, about 2 tsp.

    *Cumin, ground, about 2 tsp.
    *Oregano, Dried leaves, about 2 tsp.
    *Cinnamon, ground, about 1/2 tsp.

Directions

In large soup kettle, place vegetable broth with bay leaves, leek, celery, and onion. Cover; cook gently about 15 minutes to meld flavors.
Meanwhile, In non-stick skillet, cook ground turkey thighs until done; Drain. Add cooked turkey, beans, mushrooms, and chicken broth to soup kettle, and stir well. Add spices. Cover; Bring to near boil, then reduce heat to simmer for 30-40 minutes, until vegetables are tender. Add rice with tomatos, and frozen spinach. Stir thoroughly; simmer another 10 minutes. Check seasonings and adjust to taste.
Turn off heat and let rest about 10-15 minutes.
Ladle about 1 1/2 cups in each bowl.
Top with sour cream if desired [not included in count].


Number of Servings: 10

Recipe submitted by SparkPeople user CSMNETC.

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