Monday, November 28, 2016

Turkey bean soup

Want to enjoy your turkey today, tomorrow — and the day after that? Swap in your leftovers in this turkey bean soup recipe, and you'll have easy, tasty meals readily available throughout the week. It's the perfect way to get your veggies in while enjoying comforting holiday flavors for days to come. Now that's something to be thankful for!


  • 1 pounds turkey, lean ground
    breast meat
  • 2 medium onion(s)
  • 2 stalk(s) celery
  • 1 clove(s) garlic
  • 1/4 cup(s) ketchup
  • 1 can(s) tomatoes, diced, no salt added
    (14.5 ounces)
  • 3 piece(s) bouillon, chicken, low-sodium
  • 7 cup(s) water
  • 1 1/2 teaspoon basil, dried
  • 1/4 teaspoon pepper, black ground
  • 2 cup(s) cabbage
  • 1 can(s) beans, cannellini, no-salt-added
    drained, (15 ounces)


    Serves 4
    In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
    Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
    Bring to a boil and reduce heat. Cover and simmer for 30 minutes.

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