Turkey Broth with Rice, Carrots and Beans
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 110.9
- Total Fat: 3.2 g
- Cholesterol: 3.3 mg
- Sodium: 321.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.7 g
- Protein: 4.3 g
View full nutritional breakdown of Turkey Broth with Rice, Carrots and Beans calories by ingredient
Introduction
Best with a thick calcium-rich bone-broth made from after-Thanksgiving turkey.You could saute onions and carrots in butter instead, but it is especially good in the turkey fat skimmed from the top of the cooled broth.
Milk is optional. Parsley is not.
Best with a thick calcium-rich bone-broth made from after-Thanksgiving turkey.
You could saute onions and carrots in butter instead, but it is especially good in the turkey fat skimmed from the top of the cooled broth.
Milk is optional. Parsley is not.
Number of Servings: 16
Ingredients
-
2-3 Tbs turkey schmaltz
2 yellow onions, chopped
3 carrots, peeled and chopped
1-2 Tbs fresh thyme
2 c rice
2-3 c turkey broth
3-4 c water
2 large bunches Italian parsley
1 can pinto beans
1 can red beans
1-2 tbs dried marjoram
Mrs. Dash flavoring to taste
Directions
Saute onions and carrots in butter or schmaltz. Add thyme. Add rice. Cook, stirring, until rice is translucent.
Add broth and enough water to taste. Tear up parsley leaves and add. Toss in parsley stems whole.
When carrots and rice completely soft, add the beans. Add salt, pepper, marjoram, and Mrs. Dash to taste.
Add milk if you desire a creamier soup.
Serving Size: makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user *MARYJAN.
Add broth and enough water to taste. Tear up parsley leaves and add. Toss in parsley stems whole.
When carrots and rice completely soft, add the beans. Add salt, pepper, marjoram, and Mrs. Dash to taste.
Add milk if you desire a creamier soup.
Serving Size: makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user *MARYJAN.