Tuesday, August 3, 2010

Chicken Turkey & Spinach Soup For Passover

Liven Up Your Passover With Some Old Favorites Using Modern Ingredients, No More Feeling Bloated And Suffering For Days After A Traditional Passover Dinner.

1/4 pound dried chick-peas or Tripple Rinsed Canned Chick Peas
1/4 pound dried white beans or ripple Rinsed Canned Canelleni Beans
Water for soaking dried beans
1/2 pound Kosher chicken
2 tablespoons extra-virgin olive oil
1/4 pound lean ground turkey or lean ground turkey sausage
8 cups water
2 cloves garlic, finely minced
2 roma tomatoes, seeded & diced
1-1/2 teaspoons ground cumin....
2 red, gold, or russet potatoes, peeled and diced
1/2 pound chopped no salt added frozen spinach thawed
2 to 4 tablespoons Smart Balance Butter Blend Stick.

Soak chick-peas and beans overnight in water. Drain. Set aside

Heat oil in large pot. Sauté chicken in oil. Add turkey sausage
Sauté until cooked. Remove from pot and slice turkey sausage. Set aside
Pour water in pot. Put in reserved beans, garlic, tomatoes, cumin and potatoes. 
Simmer 3 hours or until chick-peas and beans are tender much less time for canned beans
Melt smart balance butter blend stick in a skillet, add meats and greens on high heat
Stir, toss greens well until wilted. Add with meats to soup. Cook 15 to 20 minutes

Serve with Small Matzo Crackers

Serves: 6 - 8

No comments:

Post a Comment