Hearty Chickpea & Butternut Ginger Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 171.5
- Total Fat: 3.7 g
- Cholesterol: 32.5 mg
- Sodium: 57.7 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.6 g
- Protein: 16.8 g
View full nutritional breakdown of Hearty Chickpea & Butternut Ginger Soup calories by ingredient
Introduction
altered from another recipe on here to use plain ground turkey, more spices, and dry beans. altered from another recipe on here to use plain ground turkey, more spices, and dry beans.Number of Servings: 10
Ingredients
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20 oz pkg Lean Ground Turkey (Jeanie-O)
Cooking spray
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno/serrano pepper (seeds removed) minced
6 cups water
3/4C dry (uncooked) chickpeas/garbanzo beans
2C water
1/2 cup red wine
1 tablespoon roasted garlic powder (or regular)
1 tablespoon roasted ginger powder (or regular)
2 tablespoons sodium free chicken bouillon
4 cups butternut squash, peeled and cubed (bite sized)
4 cups collard/mustard/kale greens, shredded
4 tbsp cilantro, minced
Directions
1. Spray a soup pot or dutch oven with cooking spray. Add the turkey, onion, hot pepper and bell pepper and cook until the turkey is cooked through and the peppers and onions are tender, about 8-10 minutes. Remove to a bowl, cover and refrigerate.
2. Pour the 6C water into the pot and scrape up any stuck bits. Add the chick peas and bring to a boil. Reduce to a simmer, cover and cook about 1.5-2 hours, or until chickpeas are tender.
3. Stir in wine, 2C water, ginger, garlic, bouillon, butternut & greens, bring back to a simmer and cook about 25 minutes or until butternut is tender.
4. Stir in cilantro and cooked turkey and heat through, about 5 minutes. If you stir vigorously, some of the butternut will mash and make the soup creamier!!
Serving Size: Makes 10 servings, 1C each
Number of Servings: 10
Recipe submitted by SparkPeople user TAMRACLOVEC.
2. Pour the 6C water into the pot and scrape up any stuck bits. Add the chick peas and bring to a boil. Reduce to a simmer, cover and cook about 1.5-2 hours, or until chickpeas are tender.
3. Stir in wine, 2C water, ginger, garlic, bouillon, butternut & greens, bring back to a simmer and cook about 25 minutes or until butternut is tender.
4. Stir in cilantro and cooked turkey and heat through, about 5 minutes. If you stir vigorously, some of the butternut will mash and make the soup creamier!!
Serving Size: Makes 10 servings, 1C each
Number of Servings: 10
Recipe submitted by SparkPeople user TAMRACLOVEC.