What could be better on a cold winter day than a good hot bowl of healthy but tasty soup?  Personally, I love soup any time of the year, but I find it especially enjoyable in the wintertime.  This recipe is great because it is quick, easy, tasty, healthy, and a perfect way to use up leftover turkey (or chicken).  It is also easy to make by cooking a diced chicken breast or a couple of thighs if you don't have leftover available.  Even better, you can use the meat from a deli roasted chicken or could even cube up a hunk of deli meat.  However you choose to make this soup it is still easy and quick.  In today's busy households, especially during this time of the year, that can be very important.  So give this soup a try the next time you need a quick, easy meal.

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TURKEY BEAN SOUP

1 tsp olive oil

1 small onion, chopped

1 tsp dried rosemary

1/2 tsp black pepper

1/2 lb cooked, cubed or shredded turkey (or chicken)


1 can (14-oz) fat-free reduced sodium chicken broth

1 can (14 to 15 oz) stewed tomatoes

1 can (15-oz) cannellini beans

Hot pepper sauce to taste

Heat the olive oil in a large saucepan.  Add the onion and cook 4 to 5 minutes or until tender, stirring occasionally so it will not burn.

Sprinkle the rosemary and pepper over the turkey and add to the onion in the saucepan stirring to mix well.  Add the broth and the tomatoes (do not drain); bring to a boil.  Cover the pan, reduce heat to simmer and allow to simmer for about 10 minutes.  Add the beans, stir to mix in, and cook another 10 to 15 minutes, uncovered, until the soup begins to thicken.  Add hot pepper to suit your taste.  Turn off heat and ladle the soup into serving bowls.  Garnish with sprigs of fresh parsley, if desired.

NOTES:  Leave out the hot sauce and allow each person to add it to their bowl, if desired.

This is a great way to use leftover turkey or chicken for a quick, easy, diabetic-friendly light meal.