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I made this soup last week, and it is GOOD! simple yet so flavorful and it contains more than enough vitamin K, A and C and a fair amount of calcium. You can make a bigger batch and freeze it for those days you don’t have time to cook. (That’s what I did)

You will need:

  • one turkey breast
  • 3 cups of fat-free and less-sodium chicken broth
  • 1 (14.5 oz) can no salt added diced tomatoes, undrained
  • 1 medium yellow onion
  • 4 to 6 cups of chopped kale
  • 1 (16 oz) can navy beans (or any other white bean like Great Northern) drained
  • 2 garlic cloves, minced
  • 1/2 tsp cayenne pepper powder
  • cooking spray
  • (white) pepper and salt to taste

Directions:

  1. Spray your pan, add the onion and brown over med-high heat. Add garlic then whole turkey breast. Splash a bit of water and brown the meat.
  2. Add broth and tomatoes, bringing to a boil on High heat. Stir in Kale (and spices), reduce heat and simmer until kale is tender.
  3. Meanwhile, take the turkey breast out and shred with a fork. Put back into soup. Stir in beans and cook until heated through. Yields 4 servings.

Enjoy!

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