Julianns first of the season Veggie and Bean Soup
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 307.2
- Total Fat: 10.6 g
- Cholesterol: 65.1 mg
- Sodium: 414.5 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.1 g
- Protein: 26.2 g
IntroductionThis is an easy recipe that a cook of any level can put together. You can either buy all fresh vegetables and cut them yourself or buy them pre-packaged and just throw them in the pot. I love soup in the fall and this is a great starter soup to get your fall started healthy. Enjoy!! This is an easy recipe that a cook of any level can put together. You can either buy all fresh vegetables and cut them yourself or buy them pre-packaged and just throw them in the pot. I love soup in the fall and this is a great starter soup to get your fall started healthy. Enjoy!!
Raw Carrot - 184 grams
Raw Yellow Bell Pepper -85 grams
White Onion (caramelized) 156 grams
Raw Potatoes - 255 gram
Low Sodium Chicken stock- 8 cups
Fresh Ginger -.5 tsp
Garlic clove- 2
Dried Black Beans - 284 grams
Ground Turkey - 454 grams
Cilantro - 5 tbsp ( or as needed)
Jerk spices - as needed
Salt - as needed
Pepper - as needed
Garnish with parmesan cheese and sour cream if desired
Remember check your chicken stock before adding your ingredients. If your stock has no flavor your soup will lack flavor. Also make sure to remove as much fat from your stock so your soup does not have a greasy finish! This is a great soup to make in a large batch and freeze in smaller batches and take out when you need a quick meal.
-Season ground turkey with Jerk Rub ---Brown meat and set aside
-Caramelize onions and set aside
- Dice all vegetables to about 1/4" cubes. Basically all your vegetables need to be what I like to call soup size. Small enough that they fit on your spoon but not not so small that they disappear in the soup
-Chop ginger in to fine slices. If you like chunck of ginger leave he slices a bit larger
- Smash garlic slightly. Do not chop your garlic or smash it to much as you want the flavor to come alive in the soup
-Combine all of the ingredients in to your crock pot and season with salt and pepper if necessary. Depending on your time available- both low or high heat are options. Typically about 5 hours on low and about 2 1/2 on high. You want to make sure your vegetables and beans are fully cooked and soft.
- Once soup is ready portion into bowls and garnish with Parmesan cheese, sour cream and cilantro if desired.
Serving Size: Makes approx. (8)1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JULIANNS.
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- by: MARYDURHAM1959