Tag: broth

White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth^[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages. I loved the simplicity of this soup. No fancy herbs. No heavy cream. Just basic ingredients that when combined made an outstanding soup. We all loved it and enjoyed hearty bowls of soup for dinner. I love watching my kids eat the kale without any qualms… it does my heart good! I served this soup with my House Salad^[2] tossed with Fran’s Vinaigrette^[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Print^[4]

White Bean Soup with Kale and Turkey Italian Sausage

Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Slow Cooker Pork and Green Chile Stew

Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!

Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you’ll have a delicious meal.

This recipe is really so versatile – you can add more broth if you
want more liquid, you can also add tomatillos, cilantro, and make it
your own. For speed and convenience I used canned green chiles and
jalapeno, but you can certainly use fresh and roast your own. This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder.

I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you’ll lose some meat. I
like to brown the meat before adding it to the crock pot for best
results and add a little flour to pork as it browns
before adding it to the crock pot so that it thickens a bit. If you have gluten allergies, you can
skip this step. If you don’t have time to brown your meat no worries, it
will still work out fine. Enjoy!

Slow Cooker Pork and Green Chile Stew
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)

Ingredients:

 2 lbs* boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
cooking spray
2 tbsp unbleached all-purpose flour
 3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 tbsp chopped jalapeño, or more to taste 
10 oz can diced tomatoes and green chilies (Ro*Tel Mild) 
1/2 cup fat-free low-sodium chicken broth
 1 tbsp cumin
1/2 tsp garlic powder 
salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 5 cups.

*Weight after all fat is trimmed.

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Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice^[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)

Ingredients:

For the filling:

1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the peppers:

3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

References

^{^} cilantro lime rice (www.gordon-ramsay-recipe.com)