This soup is so simple yet so delicious. This is my version of a Hungry Girl recipe that I used to make. It is a fusion of sweet tomato soup, beans, and meat. It could almost be considered a chili but without the hours of cooking! My favorite thing about this recipe is that I can make it in advance and freeze it. As long as I have the turkey precooked, all I have to do is combine a few ingredients and it’s ready for the fridge or freezer! Click here to jump straight to the recipe at the bottom of the post.
The main ingredient for this recipe is Amy’s Tomato Bisque. Using canned soup as a base makes this recipe super quick. See the recipe at the bottom of the post for the exact quantities you need. My recipe will make 4 servings.
Start by adding just less than 1 cup of soup to each jar. Add 1/8 tsp Italian Seasoning and 1/8 tsp Garlic Powder to each jar and stir until seasoning is mixed into the soup.
Drain and rinse the beans. Split the beans into 4 equal servings.
I do this with my food scale. I start by putting an empty bowl on the scale and setting the scale to zero (so it’s not including the weight of the bowl). I add the beans to get the total weight of all the beans (247g in this case). I then divide that by 4 to find out how much the beans should weigh per serving. (247 grams / 4 serving = 61.75 grams per serving). Next I put my jar on the scale and set the scale to zero again (so it’s not including the weight of the jar). I then add beans until I reach the desired weight (61g in this case). I repeat this process for each jar. It might sound cumbersome, but you can fly through this once you are familiar with the process!!
Next, add 2 oz of COOKED extra lean ground turkey to each jar. Typically I will cook an entire pound (16 oz) at once and separate it into 8 servings right then. By doing that, all I have to do is add one serving (2 oz each) to each jar. The weight of 2 oz is the weight of the raw turkey. It will not weigh the same after it is cooked. After the turkey is cooked, I do the same process that I did with the beans. I weigh the entire batch of meat and divide it by the number of servings I need to figure out how much to put in each jar.
Mix everything together and stir well until the beans and turkey are mixed well into the tomato bisque. Top each serving with 1 tsp grated parmesan cheese.
Put the lids on the jars and be sure to label the lids! If you intend to store more than 1 thing in your freezer, you will be SO happy you labeled down the road!!
The jars can then be put the in the refrigerator or freezer (depending on when you want to eat it). I typically make a batch for the freezer and then just thaw it when I am ready to eat. I usually reheat in the microwave, but you could also reheat on the stovetop if you prefer!
You can print the recipe below. I also have this recipe saved in my Recipe Book on Plan to Eat. If you are a member (or if you join), please send me a friend request! My username is notreallyhungry. This will give you access to all my recipes and allow me to see your public recipes.
- 2 cans Amy's Chunky Tomato Bisque
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- 1 can cannellini beans, drained/rinsed
- 8 oz Extra Lean Ground Turkey (99/1), cooked
- 4 tsp grated parmesan cheese
- Add just less than 1 cup of soup to each jar.
- Add ⅛ tsp Italian seasoning to each jar.
- Add ⅛ tsp garlic powder to each jar.
- Stir well to blend the spices with the soup.
- Drain and rinse the beans. Split evenly among the four jars.
- Add 2 oz of extra lean cooked turkey to each jar.
(Note that 2 oz is the raw weight and will be different once cooked.)
- Mix well until beans and turkey are combined with the tomato bisque.
- Top each serving with 1 tsp grated parmesan cheese.
- Put the lids on the jars.
- Label the lids of each jar.
- Put jars in the freezer.
- When ready to eat, thaw and reheat in microwave or on stovetop.