Turkey, Kale and White Bean Soup
By rdgplus3
Rate this recipe
0/5
(0 Votes)
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
You'll also love
- Low Acid Blueberry Jam 0/5 (0 Votes)
- Mushroom Cream Sauce (w/ Nutmeg)... 0/5 (0 Votes)
- Spinach Maria 0/5 (0 Votes)
- Crockpot Cabbage Tamales 5/5 (1 Votes)
- Smokin Okies Vinegar Mop for... 0/5 (0 Votes)
- Pork Chops - Armenian 0/5 (0 Votes)
- Spaghetti Squash Salad with... 4/5 (1 Votes)
- Jaleo-style Spinach 0/5 (0 Votes)
Review this recipe