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Turkey, Kale and White Bean Soup

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Ingredients

  • 500 g turkey sausages, about 5, casings removed
  • 1 small onion diced
  • 1 jalapeno seeded and diced
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 2 tbsp tomato paste
  • 1 carton low-sodium chicken broth (900 mL)
  • 1 can (540 mL) white kidney beans, drained and rinsed
  • 2 cups chopped kale
  • 1/4 c lime juice

Details

Preparation

Step 1

Heat a large pot over medium. Add sausages. Using a fork to break up meat, cook, stirring often, until no pink remains, 4 to 5 min. Stir in onion, pepper, garlic, chili powder and tomato paste. Cook until onion starts to soften 2 to 3 minutes.

Add broth and 2 cups water. Bring to a boil, then reduce heat to medium-high. Add beans and kale. Cook, stirring occasionally, until kale is cooked, about 5 more minutes. Remove from heat. Stir in lime juice just before serving.

Serves 5. 274 calories, 28 g protein, 22 g carbs, 9 g fat, 7 g fibre, 1,312 mg sodium

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