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.

"Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving."
-W.T. Purkiser, Preacher

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.  

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Turkey White Bean Soup



Servings = 8 | Serving size =about 2 cups

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3.

This recipe is fantastic the next day. Keeps well, tightly covered, about four days.

2 quarts water
leftover turkey bones
2 lbs leftover turkey meat
3 15 ounce can 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.

Nutrition Facts

Serving size = about 2 cups

Servings = 8

.

Amount Per Serving

Calories 338 Calories from Fat 47
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 8%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 94mg 31%
Sodium 331mg 14%
Total Carbohydrates 29g 10%
    Dietary Fiber 12g 47%
    Sugars 2g  
Protein 42g  
Vitamin A 92% Vitamin C 4%
Calcium 12% Iron 29%
Vitamin K 14 mcg Potassium 942 mg
Magnesium 104 mg