A creamy spinach soup filled with beans, bacon, and turkey, served in a white soup bowl, with a side of bread on a green plate.

Spinach Turkey Bean Soup

Name: Spinach Turkey Bean Soup
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon canola oil; 1 onion, chopped; 4 cloves garlic, minced; 4 slices JENNIE-O® Turkey Bacon, chopped; 4 cups low-sodium chicken broth; 1 (15-ounce) can navy beans, drained and rinsed; 1 (6-ounce) bag baby spinach leaves; ½ cup whipping cream; 2 tablespoons chopped fresh dill; 2 cups diced JENNIE-O® OVEN READY™ leftover Turkey; dill sprigs, if desired

What do you make when you have spinach and turkey in the fridge? You make Spinach Turkey Bean Soup! This recipe is an easy way to pack veggies into your dinner. The best part is it’s ready in under 30 minutes and is 270 calories per serving!

Total Time

30 Minutes

Serving Size

6 Servings

tablespoon canola oil

onion, chopped

cloves garlic, minced

slices JENNIE-O® Turkey Bacon, chopped

cups low-sodium chicken broth

(15-ounce) can navy beans, drained and rinsed

(6-ounce) bag baby spinach leaves

1/2

cup whipping cream

tablespoons chopped fresh dill

cups diced JENNIE-O® OVEN READY™ leftover Turkey

dill sprigs, if desired

In large saucepan, heat oil over medium-high heat. Add onion, garlic and bacon. Cook 5 minutes until onion is softened.

Add broth and beans. Bring to a boil. Reduce heat to medium-low.

Add spinach, cream and dill. Stir 2 minutes or until spinach is wilted. Remove 1 cup of mixture; set aside. Place mixture in batches in blender; blend until smooth. Return mixture to same pan.

Add turkey and reserved soup. Simmer over medium heat until turkey is hot. Spoon mixture into bowls. Garnish with dill, if desired.

Always cook to well-done, 165°F. as measured by a meat thermometer.

Calories

270

Protein

24g

Carbohydrates

20g

Fiber

Sugars

Fat

12g