You want to make sure you have plenty of turkey for Thanksgiving, but somehow you always end up with more than enough! Instead of having turkey sandwiches for the next serveral days, try this leftover turkey soup. It also has celery, onions, and sweet potato. So if you stocked up a bit too much on other ingredients for Thanksgiving this year- here’s a great recipe to help you put them to use!
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes.
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Step 1
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Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. |
Step 2
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Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. |
Step 3
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Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. |
…start lowering your blood pressure and coronary heart disease risk!
Recent research has shown that eating about 1 cup of legumes (beans, chickpeas, lentils, etc.) a day as part of a low glycemic diet may help combat coronary heart disease among those living with type 2 diabetes. Legumes are a low glycemic index food, and are loaded with soluble fiber! Check out the Science Daily’s Article to get more details:
http://www.sciencedaily.com/releases/2012/10/121022162546.htm
Check out this easy vegetarian three-bean chili recipe for a quick dinner loaded with heart-smart beans!
Easy Vegetarian Three-Bean Chili
This quick and easy vegetarian chili recipe is loaded with heart smart beans!
Ingredients
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 2 cups cloves garlic, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (16oz) cans stewed tomatoes, undrained
- 2 (15oz) cans black beans, rinsed and drained
- 1 (15oz) can kidney beans, rinsed and drained
- 1 (15oz) can pinto beans, rinsed and drained
Directions
Step 1
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Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.
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Chile, Tomato, and Rice Soup
This is a simple soup to make for the family. A twist on the classic tomato and rice soup- with an extra kick!
Nutritional Information per serving:
Calories 100; Fat 4g (sat 0.5g); Carbohydrate 14g; Sodium 450mg; Protein 3g; Cholesterol 0mg; Fiber 2g
Food Groups per serving:
1 vegetable, 1 fat, 1 carb choice
Ingredients
- 1 (35 oz) can peeled tomatoes in juice, drained and chopped
- 1 Large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 fresh hot chile pepper (such as jalapeno), seeded and minced, or to taste
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 quarts Pacific Brand fat-free & cholesterol-free chicken broth or vegetable broth
- 1 tablespoon dried marjoram
- 1/3 cup long-grain brown rice
- 1/4 cup chopped fresh cilantro
Directions
Step 1
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In a blender or food processor fitted with the metal blade, process the tomatoes, onion, bell pepper, chile pepper, and garlic until smooth. In a large soup pot, heat the oil over medium heat. Add the tomato mixture and cook, stirring often, until thickened, about 5 minutes. Stir in the stock and marjoram and bring to a simmer over high heat. Reduce the heat to low and simmer for about 1 hour. |
Step 2
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Add the rice, cover, and continue simmering until the rice is tender, 15 to 20 minutes. Stir in the cilantro and serve the soup hot. |
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
Step 1
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In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper.
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Step 2
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Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. |