Try this Turkey, White Bean, and Kale Soup recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick soup pot, saute the turkey, onions, celery, garlic and ginger in 2 tablespoons of water until soft. Add the broth, squash, kale, beans, and spices. Bring to a boil.
Cover the pot, reduce heat to low, and simmer for 15 to 20 minutes or until the vegetables are tender. Taste and adjust the seasonings with salt and pepper as needed.
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Serving Size: 1 Serving (6296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 882 | ||
Calories from Fat: 178 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 179.2mg | 55 % | |
Sodium 21921.5mg | 756 % | |
Potassium 1911.9mg | 50 % | |
Total Carbohydrate 128.9g | 38 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 116.9g | ||
Protein 51.4g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 882
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