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KIMI’S CURE-ALL
SOUP
Kimberly writes: “I created this recipe a
few years back when my husband was ill.
I knew he needed a big dose of vitamins
and minerals, and this soup really did the
trick. It keeps us healthy throughout our
long Vermont winters.”
Serves:
6
Serving Size:
2 cups
Prep Time:
1 hour
Inactive:
0 minutes
Cook:
1 hour
TOTAL:
2 hours
INGREDIENTS:
• 2-3 tablespoons extra-virgin olive oil
• 6 cloves fresh garlic, minced
• 2-3 cups leeks, chopped
• 1 cup petite-diced tomatoes
• 20 ounces 93-95% lean ground turkey
• 1 tablespoon ground fennel seed
• 3 tablespoons paprika
• 2-3 cups kale, chopped
• 1 cup parsnips, chopped
INSTRUCTIONS:
In a large sauce pan, heat olive oil and sauté garlic and leeks for about 10 minutes or until leeks start to
become clear. Stir in tomatoes. Add half of the broth, turkey and spices. Bring to a boil while loosely
breaking up meat. Let cook for another 5 minutes. Add all remaining ingredients except beans and
cheese. Bring to a boil and let cook for about 15 minutes. Add beans and simmer for 5 minutes. Serve
with a sprinkle of shredded parmesan cheese (optional).
NUTRITIONAL VALUE:
Calories: 367
Sodium: 864 mg
Fat: 18 g
Carbohydrates: 23 g
Protein: 33 g
Sugars: 5 g
WHITE
POINTS PER
SERVING
9
KIM
Store 4502
Rutland, VT
• 1 cup carrots, chopped
• 32 ounces 100% fat-free, reduced-sodium beef broth
• 1 tablespoon reduced-sodium Better than Bouillon
Beef Base
• 1 can cannellini beans, rinsed and drained
• 6 teaspoons shredded parmesan cheese (optional)
