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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cut reserved turkey into cubes. Add turkey to soup; heat through. If desired, garnish individual servings with fresh herbs.

Nutrition Facts

189 calories; protein 23g 46% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugarsg; fat 3g 5% DV; saturated fatg; cholesterol 39mg 13% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 542mg 22% DV.