Cabbage, Bean and Turkey Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 188.7
  • Total Fat: 4.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 501.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 16.9 g

View full nutritional breakdown of Cabbage, Bean and Turkey Soup calories by ingredient
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Introduction

This is similiar to a soup they used to make a Shoney's that I really liked. I substituted ground turkey for ground beef. My family likes it served with cornbread. This is similiar to a soup they used to make a Shoney's that I really liked. I substituted ground turkey for ground beef. My family likes it served with cornbread.
Number of Servings: 8

Ingredients

    1 medium head of cabbage, chopped
    1 lb. of ground turkey
    1 can of light red kidney beans (drained and rinsed).
    1 10 oz. can of Rotel Tomatoes w/green chiles
    1 15 oz. can of Stewed Tomatoes (any style)
    1/2 cup of chopped onion

Directions

Brown ground turkey in large pot, until crumbly. Steam cabbage and onion in microwave for 4 minutes - add to browned turkey. Pour in both cans of tomatoes (with liquid) and the can of rinsed and drained kidney beans. Add one tomato can full of water (15 oz.) Bring ingredients to a rolling boil - then, reduce heat and simmer until cabbage is tender and flavors have blended. Salt and pepper to taste. I have substituted a small jar of salsa for the Rotel for a change - and you can use plain tomatoes only- if you do not like it spicy at all.

Number of Servings: 8

Recipe submitted by SparkPeople user LYFIVE.

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