Smoked Turkey-Bean Soup

Look for smoked turkey legs in the refrigerated meats/poultry section of the grocery store, near the roasted chickens. Be sure to rinse the beans under cold running water and drain well before adding to the soup.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 22.3g
  • Fiber: 8.1g
  • Cholesterol: 23mg
  • Iron: 2.3mg
  • Sodium: 461mg
  • Calcium: 61mg

Ingredients

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

Preparation

  1. 1. Combine all ingredients except vinegar in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes.
  2. 2. Stir in vinegar; discard bay leaf. Remove turkey leg from soup; discard skin. Remove meat from bone; discard bone. Shred meat into bite-sized pieces, and add to soup.
  3. carbo rating: 14
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