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Three Bean Turkey Soup

9 servings

  • 1 cup dried red kidney beans
  • 1 cup dried Great Northern beans
  • 1 cup dried black beans
  • 8 1/2 cups water
  • 2 14 oz. cans canned tomatoes,
       no-salt-added, undrained and
       coarsely chopped
  • 8 fl. ounces canned tomato sauce,
       no salt added, (1 can)
  • 1 1/2 cups carrots, sliced (2 medium)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chicken bouillon, granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •    vegetable cooking spray
  • 1 pound ground boneless
       skinless turkey breast
  • 1 cup chopped onions
  • 3/4 cup chopped green bell pepper
  • 4 cloves minced garlic

Combine beans and water in pressure cooker; cook 30 minutes. Transfer 1/3 cup drained beans to small bowl; mash beans with a fork to a paste and return to cooked beans and liquid. Also add to beans; tomatoes, tomato sauce, carrots, oregano, thyme, bouillon granules, salt and pepper. Set aside.

Coat a 6 Qt dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add ground turkey, onions, green pepper and garlic; cook until turkey is browned and onion is tender; stirring frequently to crumble turkey. Drain turkey mixture, and pat dry with paper towels. Wipe drippings from pan with a paper towel.

Return turkey mixture to dutch oven. Add bean mixture; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

 
Nutrition Facts (5 PP)
Amount Per Serving: Calories 225 - Calories from Fat 20
Percent Total Calories From: Fat 9%, Protein 37%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 30mg, Sodium 309mg, Total Carbohydrate 30g, Dietary Fiber 3g, Protein 21g, Vitamin A 5775 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units

Bon appetit!

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