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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I came up with this soup while on the South Beach diet by combining other recipes. It's a filling, low-fat, good-carb, family-favorite soup. Ingredients:
1 tablespoon olive oil |
1 lb lean ground turkey |
1/4 teaspoon garlic granules |
1 tablespoon mixed italian herbs |
1 medium yellow onion, chopped |
1 quart chicken broth |
2 bay leaves |
1 teaspoon dried thyme leaves |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
2 (16 ounce) cans navy beans or 2 (16 ounce) cans great northern beans, well rinsed and drained |
1 (15 ounce) can diced tomatoes, drained |
shredded parmesan cheese (to garnish) |
Directions:
1. Heat olive oil in a dutch oven over medium heat. Add ground turkey, garlic, and Italian herbs and cook until turkey is done.
2. Add onion and cook for 6-8 minutes or until transparent.
3. Add broth, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides.
4. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes.
5. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered.
6. Add tomatoes and simmer an additional 10 minutes or until heated through.
7. Remove bay leaves and serve, passing Parmesan cheese to be sprinkled on top to taste.
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