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Turkey and Cabbage Soup

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 lbs ground turkey
  • 1/2 Onion
  • 4 cups fresh shredded cabbage
  • 1 1/2 cup kidney beans
  • 2 cups water
  • 3 cups tomato sauce
  • 1/2 tsp ground cumin seeds
  • 1/2 tsp table salt
  • 1/2 tsp black pepper

Instructions

Please note: This recipe requires at least 4 hours in crockpot which is not reflected in the prep time. Heat oil in a large stockpot over medium high heat. Add ground turkey and onion (chopped), and cook until turkey is well browned and crumbled. Drain fat, and transfer turkey to crockpot. Add cabbage, kidney beans, water, tomato sauce, cumin, salt, and pepper. Stir and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Yield: 8 weight-loss-friendly or 4 standard servings (double the nutritional value).
TIPS:
Moist cooking methods (braising, poaching, stewing, boiling, pan-frying, slow-cooking) help to soften protein sources and make them more band-friendly, improving diet tolerance. Stop eating at the first sign of fullness.
Nutritional Content*:
Calcium: 32.5, Water: 256.3, Sugar Alcohols: 0.0, Bread/Starch (Exchange): 0.7, Dietary Fiber: 6.8, Vitamin A: 936.1, Vitamin C: 25.6, Potassium: 416.3, Calories: 196.2, DHA: 0.0, Other Carbohydrates (Exchange): 0.4, Sodium: 204.2, Saturated Fat: 1.4, Vegetable (Exchange): 0.5, Total Fat: 6.6, Sugars: 2.4, Cholesterol: 32.5, Very Lean Meat (Exchange): 1.6, Protein: 16.3, Total Carbohydrate: 20.0, Phosphorus: 103.8, Trans Fatty Acid: 0.0, Iron: 1.9, Fat (Exchange): 1.0
* Serving size approximate for all bariatric procedures. For more specific serving size information, please consult with your healthcare professional.

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