Best 8 Escarole And Turkey Sausage Soup South Beach Diet Phase Recipes

RICH LENTIL AND TURKEY SAUSAGE SOUP

Steps:

• Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
• Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

ESCAROLE AND TURKEY SAUSAGE SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
• Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
• Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
• Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.

TURKEY-ESCAROLE SOUP WITH FARFALLINE

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
• Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
• Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
• Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
• Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
• Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
• Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

HAMBURGER MINESTRONE SOUP (SOUTH BEACH DIET)

Steps:

• Brown beef ovr medium heat in a 6-quart soup pot and drain (rinse in hot water, drain, and return to pot, if desired).
• Add onion and garlic. Cook until onion is tender.
• Add remaining ingredients (except cheese) and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
• Taste and adjust seasonings if needed.
• Serve with Parmesan cheese sprinkled on top, if desired.

ESCAROLE, BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

AMAZING VEGETABLE SOUP (SOUTH BEACH DIET)

Steps:

• Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
• Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
• Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.

ESCAROLE SOUP

Steps:

• Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
• Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
• Remove pan from the heat, divide into 4 bowls, and serve.