Turkey, Bean And Rice Soup

This comforting Turkey, Bean, and Rice Soup is a robust and satisfying meal that combines tender shredded turkey with creamy Romano beans and fluffy rice. Simmered in a savory chicken stock base with diced tomatoes, onions, carrots, and celery, this dish offers a wonderful balance of textures and flavors. The addition of Worcestershire sauce and chili powder adds depth and a subtle kick, while pureed beans naturally thicken the broth to a luxurious consistency. It is an ideal recipe for using up leftover turkey and is perfect for cold days or batch cooking. Serve it hot with a dollop of sour cream or yogurt for extra richness. This soup is not only filling but also packed with fiber and protein, making it a wholesome choice for family dinners or potlucks.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 24

Calories: 1025.3

Dietary: Gluten-free

Description

This comforting Turkey, Bean, and Rice Soup is a robust and satisfying meal that combines tender shredded turkey with creamy Romano beans and fluffy rice. Simmered in a savory chicken stock base with diced tomatoes, onions, carrots, and celery, this dish offers a wonderful balance of textures and flavors. The addition of Worcestershire sauce and chili powder adds depth and a subtle kick, while pureed beans naturally thicken the broth to a luxurious consistency. It is an ideal recipe for using up leftover turkey and is perfect for cold days or batch cooking. Serve it hot with a dollop of sour cream or yogurt for extra richness. This soup is not only filling but also packed with fiber and protein, making it a wholesome choice for family dinners or potlucks.

Ingredients

2 quart Chicken stock
4 cup Diced carrots
2 1/2 cup Diced celery
2 cup Diced onions
28 ounce Canned chopped tomatoes
2 tablespoon Worcestershire sauce
2 tablespoon Chopped fresh cilantro
1 cup Long grain rice
19 oz Romano beans, drained (divided use)
5 1/2 oz Tomato paste
2 cup Chopped, cooked turkey
2 teaspoon Chili powder (to 3 tsp)
to taste Salt and pepper
1 cup Sour cream or yogurt (for serving)

Directions

1
Bring the chicken stock to a boil in a large pot over medium-high heat.
2
Add the diced carrots, celery, onions, chopped tomatoes, and tomato paste to the boiling stock.
3
Reduce heat to medium-low and simmer for about 15 minutes, or until the carrots and celery are fork-tender.
4
Stir in the uncooked long grain rice and continue to simmer for about 25 minutes, or until the rice is tender and cooked through.
5
Add the chopped cooked turkey, Worcestershire sauce, chili powder, salt, and pepper to the pot.
6
Mash one tin of the drained Romano beans with a fork or potato masher until smooth, then stir into the soup to thicken.
7
Add the remaining whole drained Romano beans to the soup and stir gently to combine.
8
Simmer for an additional 5 minutes to allow flavors to meld.
9
Serve hot in bowls, topped with a dollop of sour cream or yogurt and fresh cilantro if desired.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1025.3kcal

% Daily Value *
Total Fat 93.8g145%
Saturated Fat 13.1g66%
Cholesterol 71.2mg24%
Sodium 103.0mg5%
Total Carbohydrate 22.8g8%
Dietary Fiber 13.1g53%
Sugars 7.7g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkey, bean, rice, soup, comfort food, hearty, protein, winter, homemade, romano beans, chicken stock, slow cooker, meal prep, vegetables, chili powder, worcestershire, thick soup, leftover turkey, healthy dinner, family meal, easy cooking

Read it online: https://www.chefs-mate.com/recipe/turkey-bean-and-rice-soup/