ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Turkey-Bean Soup

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 2 cups water
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth
  • 1 (10-ounce) whole smoked turkey leg
  • 2 teaspoons white wine vinegar

Nutrition Information

  • calories 205
  • fat 1.8 g
  • satfat 0.5 g
  • protein 15.6 g
  • carbohydrate 32.9 g
  • cholesterol 15 mg
  • iron 2.4 mg
  • sodium 913 mg
  • caloriesfromfat 8 %
  • fiber 8.5 g
  • calcium 84 mg

How to Make It

  1. Combine all ingredients except vinegar in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes. Stir in vinegar; discard bay leaf. Remove turkey leg from soup; discard skin. Remove meat from bone; discard bone. Shred meat into bite-size pieces. Add turkey to soup.

Oxmoor House Healthy Eating Collection