Turkey and White Bean Soup

Turkey and White Bean Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Turkey and White Bean Soup calories by ingredient


Introduction

I make this soup thicker with corn starch and eat it for lunch or dinner. Change the flavors by adding your own amount of favorite spices I make this soup thicker with corn starch and eat it for lunch or dinner. Change the flavors by adding your own amount of favorite spices
Number of Servings: 10

Ingredients

    1 Package Jennie-O Lean Turkey
    1 Teaspoon Canola Oil
    1 Chopped Red Pepper
    1 Chopped Yellow Pepper
    1 Chopped Orange Pepper
    1/2 Chopped Onion
    1 Can Cannellini Kidney Beans
    1 Can Great Northern Beans
    3 Chicken Bouillon Cubes
    8 Cups Water
    1/4 Cup Corn Starch with 1/2 Cup Cold Water
    Sea Salt, Pepper, Garlic Powder, Onion Powder, Chili Powder, Cumin, and Cayenne Pepper to taste

Tips

I just estimated the amount of corn starch and water I used. If you would rather have a thinner soup, skip the corn starch. If you do choose to thicken it, make sure you add enough cold water so that the corn starch dissolves.


Directions

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.