Rosemary Bean Soup with Turkey Bone Broth
I love homemade soups!
While growing up on the farm we ate mostly vegetables, specifically, beans. You would think that I'd be tired of them by now but I'm not. I came up with this recipe winter of 2015 while I was looking to boost my protein intake and test the bone broth information that I have been reading about. I'm a link person so instead of talking about it I like to give you a link and let you make your own decisions.
Empowerment!
Don't eat it just because I say its good for you. Try it and see how it works for you.
Serves: 4
Prep Time: 25 min
Cook Time: 1 hour
Ingredients
1 (14-oz) Can Organic Cannelli Beans
1 (12 oz) Can Organic Turkey Bone Broth
1/2 cup
Vadalia Onion diced
1 carrot diced
1 celery stalk
1 two inch stalk fresh Rosemary
1 sm clove
garlic, minced
1/4 tsp
White pepper
1/4 tsp Pink Salt
2 tbsp
Vegetable oil
Instructions
1: Sautee Carrots, celery and onions in vegetable oil until tender. Pull off burner and add garlic. Stir to steam cook garlic
2: Pour in bone broth and beans. Add pepper and pink salt to taste. Place whole stalk and 1/2 teaspoon finely chopped Rosemary to soup. Mash some beans with a fork to thicken.
3. Simmer for up to 2 hours until vegetables are tender. Pull rosemary stalk and serve hot.
Notes
High in protein due to the bone broth and beans together. This soup is meatless but not vegetarian. Tastes really good with crumbled bacon or Romano cheese.
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