Hearty Turkey Bean Stew

By cindygwest

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 container (20 ounces) refrigerated fresh vegetable soup starter or 2 cups finely chopped onion and 1 cup each finely diced carrots and celery
• 1 carton (32 ounces) less-sodium chicken broth (4 cups)
• 1 can (15 ounces) pure pumpkin
• 1 can (15 ounces) great Northern beans or cannellini beans, rinsed and drained
• 2 cups diced roasted turkey, smoked turkey or whole roasted chicken meat (about 12 ounces)
• 2 teaspoons Italian seasoning
• 1/8 teaspoon ground black pepper

Details

Adapted from schnucks.com

Preparation

Step 1

In 4- to 5-quart saucepan, heat oil over medium heat. Add soup vegetables; cover and cook 20 minutes or until celery is tender, stirring occasionally. Stir in remaining ingredients; heat to boiling over high heat. Reduce heat to medium-low. Simmer, uncovered, 15 minutes to blend flavors, stirring occasionally. Makes about 9 cups.


Each serving: about 386 calories, 9 g total fat (2 g saturated), 68 mg cholesterol, 625 mg sodium, 43 g carbohydrate, 11 g fiber, 9 g sugars, 34 g protein