The colder weather is perfect for soup. I like soup but my kids do not really care for it much. I have been experimenting with a lot of recipes lately and thankful most of them have resulted in success. Right after thanksgiving we had left over turkey so I decided to try to make a White Bean and Turkey Soup.
I looked online and found several recipes, but many of them included peppers and hot spices. I do not do well with spicy foods, so I modified and combined recipes until I came up with one I thought my family would like.
This meal was prepared using all organic ingredients. The overall cost of the meal was $13.00 excluding the cost of spices which I already had on hand. This cost includes organic stone ground wheat crackers, sour cream and cheese. This recipe made enough soup to feed my family of four twice. I would call this a very affordable meal.
Ingredients
- 3 tbsps vegetable oil
- 1 white onion (chopped)
- 3 garlic cloves (minced)
- 1 large grated carrot
- 1 lb turkey (leftover turkey or chicken)
- 5 cups low sodium chicken broth or vegetable broth (use less broth for thicker soup)
- 15 1/2 ozs cannellini beans (rinsed and drained)
- 15 ½ ozs navy beans
- •1 1/2 tsps ground cumin
- •1 tsp dried oregano
- •1/4 tsp cayenne pepper
- •sea salt (to taste)
Directions
- In a sauce pan, using the vegetable oil sauté onion, garlic cloves and carrot.
- In a soup pot mix together drained the cannellini and navy beans. If you like your soup thicker like we do you might want to add an extra can of beans.
- Add broth (for a thicker soup use less broth)
- Add turkey or chicken
- Mix in the cumin, oregano, cayenne pepper and sea salt.
- Cook on medium heat for 20 to 30 minutes.
Serve plain or topped with sour cream and cheddar cheese.