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Tuscan Turkey and Bean Soup (Serves 6)

This heart-healthy soup is a great idea the next time you have left-over turkey or chicken. If you wish, add other vegetables and create your own variation of this tasty soup base.

4 cups chicken broth
1 cup thinly sliced celery
1 cup julienne cut or chopped carrots
1/2 cup chopped onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon thyme leaves
1/4 teaspoon dried basil leaves
1/8 teaspoon ground pepper
2 cloves, minced
1 bay leaf
1 and 1/2 cups cubed cooked turkey or chicken
1 and 1/2 cups tomato juice
1 (15-ounce) can cannelloni beans, drained and rinsed

1. In large saucepan combine broth, celery, carrots, onion, marjoram, thyme, basil pepper, garlic and bay leaf.

2. Simmer, uncovered, 15 minutes or until vegetables are tender.

3. Add turkey, tomato juice and beans.

4. Simmer until hot and bubbly.

 

Nutritional Information per serving:
140 calories, 1 gram fat, 15 grams protein, 17 grams carbohydrate, 5 grams fiber, 14 milligrams cholesterol, 548 milligrams sodium