Turkey White Bean Soup - 29g Carbs, 12g Fiber, 2g Sugar
From: www.drgourmet.
Servings: 8
Serving size: about 2 cups
This recipe can be multiplied by 2, 3.
This recipe is fantastic the next day. Keeps well, tightly covered,
about four days.
Special Diet Information - -
Coumadin (Warfarin)-
This recipe is safe for Coumadin (warfarin) users.
Lactose -
This recipe is safe for those who are lactose intolerant.
Sodium -
This is a low sodium recipe.
GERD / Acid Reflux -
No specific GERD triggers.
Gluten Sensitivity -
This recipe is safe for those who are sensitive to gluten.
The refrigerator light goes on...
This is the perfect recipe for your leftover Thanksgiving turkey, and
it's so simple. The hardest part is taking the turkey off of the bones,
and after that it's a one pot soup. Low in saturated fat, sodium and
calories, but really high in fiber. So satisfying and you'll feel great
about eating a fine, delicious soup that's great for you.
Salt and Canned beans
Canned beans are something I keep in my pantry to use in a pinch if
I need a hurry-up meal. The flavor is usually great, but you have to
be careful because of the sodium content (see Salt in Canned vs.
Frozen Veggies). There is usually about 400 – 500 mg sodium in a
half cup of canned beans.
Unfortunately, simply rinsing canned beans doesn't help to reduce
the sodium content. However, if the beans are rinsed and then
heated in clear water, the sodium content drops by about a third.
In the recipes in this book where I call for canned beans, the
Nutrition Facts are based on canned beans. If you need to be on
a very low salt diet, buying dried beans and cooking them yourself
lets you control the amount of sodium.
2 quarts water
Leftover turkey bones
2 lbs leftover turkey meat
3 15oz cans no salt added white beans (drained and rinsed)
3 large ribs celery (thickly sliced)
3 large carrots (peeled and cut into large chunks)
3/4 tsp salt
Fresh ground black pepper (to taste)
1 Tbsp dried sage
Place the water in a large stock pot over high heat. Add the turkey
bones, and when the water just begins to boil reduce the heat to
simmer. Simmer for 30 minutes.
Strain and discard the bones. Add the broth to the pot with the turkey
meat, white beans, celery, carrots, salt, pepper and sage.
Simmer over medium heat for about 90 minutes. Serve.
Servings: 8
Serving size: about 2 cups
Nutrition per Serving:
338 Calories, 47 Calories from Fat, 5g Total Fat, 2g Saturated Fat,
94mg Cholesterol, 331mg Sodium, 29g Total Carbs, 12g Dietary Fiber,
2g Sugars, 42g Protein
Vitamin A 92%
Vitamin C 4%
Calcium 12%
Iron 29%
Vitamin K 14 mcg
Potassium 942 mg
Magnesium 104 mg
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