Turkey & Bean Soup

Turkey & Bean Soup

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From: Diabetic Living Magazine

Be creative with your holiday leftovers—there's more to after-Thanksgiving eating than cold turkey sandwiches. This simple turkey soup is loaded with cannellini beans, which add protein and fiber without adding calories. Enjoy this soup any time of the year by making our Herb-Roasted Turkey & Vegetables (see associated recipe), which makes enough for a meal as well as this soup.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons olive oil
  • ½ cup chopped leeks
  • 1 clove garlic, minced
  • 2 cups vegetables reserved from Herb-Roasted Turkey & Vegetables (see associated recipe)
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 1¾ cups water
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 small green sweet pepper, seeded and chopped
  • 10 ounces turkey reserved from Herb-Roasted Turkey & Vegetables (see associated recipe)
  • Fresh herb sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. In a large saucepan, heat olive oil over medium heat. Add leeks and garlic; cook for 3 to 5 minutes or until leeks are tender, stirring occasionally.
  2. Meanwhile, cut carrots and any large potato pieces in the reserved vegetables in half. Add reserved vegetables, chicken broth, water, cannellini beans and sweet pepper to the leek mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  3. Cut reserved turkey into cubes. Add turkey to soup; heat through. If desired, garnish individual servings with fresh herbs.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 189 calories; 3 g fat(0 g sat); 5 g fiber; 21 g carbohydrates; 23 g protein; 39 mg cholesterol; 0 g sugars; 542 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1 starch, ½ vegetable

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