Apologies to those of you who have been waiting for this recipe (Marcy!). I promised to post it, came home last wednesday to the hubs asking me if I wanted to take a last minute trip to California...very last minute...we left that night around 11! Between that trip, shopping for new clothes that fit and packing them for our trip to Mexico next week, blogging went on the back burner - but it's here now - here's the post!
So a few weeks ago I had a massive shopping day followed by 3 days of cooking for 2 families. Mine and a family of 8 :) The hubby, MIL and I are not eating any starch or sugar. The other family, The 8's (we'll call them) need carbs to fill up the hollow legs of more than a couple growing boys. So, here are the recipes that we made for both families, keep in mind that we made many many batches at once - freezer recipes are great! The recipes are very similar but I typed them out twice so you can copy and print the recipe easier. :)
All of the ingredients used in these recipes were
organic, but most of it was purchased across the border.
The approximate cost per recipe for the Bregg version is $13 and the Hungry Bellies version about $8 when I used dried beans.
Italian Turkey Soup 2 Ways
makes 6-8 servings
Bregg (low carb) Version:
1 lb ground turkey
1 diced onion
4-5 garlic cloves, minced
1T Dry Italian Seasoning (we made our own, I will post it and link it up here soon)
salt and pepper to taste
1 can diced tomatoes (15 oz)
2 14oz cans chicken broth
1 t dry oregano
1/4 t dry basil or about
1/4 cup fresh
1 pkg frozen spinach - I like trader joes organic
Spoon a little coconut oil into a stock pot and turn onto med-high heat.
When oil is hot, add onion, garlic and turkey. Stir to combine and the Italian Seasoning and salt and pepper. Cook until the turkey is completly cooked through and brown before adding any liquid.
Once turkey is brown, add tomatoes including juice and the chicken broth. Add the rest of the spices and bring to a boil. Reduce heat and simmer for at least 10 minutes.
If you are going to freeze the soup then I would reccomend adding the spinach when you reheat the soup. I added it the first time I cooked it and when I reheated it it was a little mushier than I would like. If you are just making a batch to eat now then add the spinach last and serve. Top with a little grated (real) parmesan and enjoy!
Nutritional Info is based on 6 servings per recipe
Calories: 225.8
Total Fat 5.1g
Total Carbs 9.3g
Dietary Firer 3.6g
Sugars 4.3g
Protein 33.7g
Hungry Bellies Version:
1/2 lb ground turkey
1 diced onion
4-5 garlic cloves, minced
1T Dry Italian Seasoning (we made our own, I will post it and link it up here soon)
salt and pepper to taste
1 can diced tomatoes (15 oz)
3 cans white beans or 1.5 cups dried beans soaked overnight (you do NOT need to cook these before putting in the soup, they will cook while the soup cooks)
2 14oz cans chicken broth
1 t dry oregano
1/4 t dry basil or about
1/4 cup fresh
1 pkg frozen spinach - I like trader joes organic.
Spoon a little coconut oil into a stock pot and turn onto med-high heat.
When oil is hot, add onion, garlic and turkey. Stir to combine and the Italian Seasoning and salt and pepper. Cook until the turkey is completly cooked through and brown before adding any liquid.
Once turkey is brown, add beans, tomatoes including juice and the chicken broth. Add the rest of the spices and bring to a boil. Reduce heat and simmer for at least 10 minutes.
If you are going to freeze the soup then I would reccomend adding the spinach when you reheat the soup. I added it the first time I cooked it and when I reheated it it was a little mushier than I would like. If you are just making a batch to eat now then add the spinach last and serve. Top with a little grated (real) parmesan and enjoy!
Nutritional Info is based on 6 servings per recipe
Calories: 266.2
Total Fat 4.3g
Total Carbs 31.6g
Dietary Firer 10.8g
Sugars 5.1g
Protein 20.2g
This nutritional info is meant to be a guide, not exact. It is based on ingredients through myfitnesspal.com.
