White Bean and Turkey Soup

White Bean and Turkey Soup

Pureed and whole white beans give this soup a wonderful texture

Number of Servings: 6
Serving Size: 1 cup with 2 oz turkey


canola oil - 1 tbsp
medium onion, minced - 1
carrots, diced - 3
stalks celery, sliced - 3
low-fat, low-sodium chicken broth - 3 cups
15 oz white beans (navy or cannellini) - 2 cans
cooked turkey, diced - 1 1/4 cups
paprika - 2 tsp
fresh thyme, minced - 1 tsp
fresh ground pepper and salt - to taste

  1. Heat the oil in a large stockpot over medium-high heat. Add the onion and saute for 5 minutes. Add the carrots and saute for another 5 minutes. Add the celery and saute for 2 minutes. Add the broth and bring to a boil. simmer over low heat for 5 minutes.

  2. Puree one can of the beans with its liquid. Add to the soup. simmer for 10 minutes. Add the other can of whole beans (drained), turkey, paprika, thyme, and pepper. Continue to simmer for 20 minutes.

Exchanges Per Serving

2-1/2 Starch
2 Very Lean Meat

Nutrition Information

Amount per serving
Calories 281
Calories from Fat 53
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 27 mg
Sodium 499 mg
Total Carbohydrate 38 g
Dietary Fiber 8 g
Sugars 7 g
Protein 22 g

B-man :wink: