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Day-After-Thanksgiving Cranberry Bean Soup

See full recipe on: Williams-Sonoma



Ingredients

2 cups cranberry beans, picked over, rinsed, soaked overnight and drained
8 cups turkey stock
3/4 cup wild rice
2 to 3 tbs. congealed turkey fat or butter
1 large yellow onion, coarsely chopped
2 carrots, coarsely chopped
About 3 tbs. port or dry sherry
2 tbs. tomato paste
1 to 2 cups turkey gravy
Salt and freshly ground pepper, to taste
Minced fresh flat-leaf parsley for garnish (optional)

Nutrition 8 servings

Per Serving % Daily Value
Calories 391
Fat 8g 13%
Carbs 56g 18%
Protein 21g 43%
Fiber 9g 38%
Cholesterol 12mg 4%
Sodium 652mg 27%
     
Fat
Carbs
Protein

Preparation






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