uscan Turkey Soup Recipe
Marie McConnell ladles up this quick, creamy soup chock-full of leftover Thanksgiving turkey, pumpkin and beans to hungry family and friends in Shelbyville, Illinois. It's fabulous!
Quick
Diabetic Exchange
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings
Ingredients
2 tablespoons California Olive Ranch® Olive Oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional
Directions
In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until heated through, stirring occasionally. If desired, serve with cheese. Yield: 8 servings (2 quarts).
Nutritional Facts
1 cup equals 167 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Originally published as Tuscan Turkey Soup in Simple & Delicious November/December 2007, p43
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