Turkey Soup With Sweet Potatoes, Wild Rice, White Beans and Cranberries
1/4 t. salt
1 C. uncooked wild rice
2 C. peeled, diced sweet potato (use canned or fresh)
one 14-oz. can low-sodium vegetable broth
one 32-oz. box low-sodium chicken broth, or 4 C. homemade no-salt-added turkey broth
one 15-oz. can white beans, drained and rinsed
3/4 lb. cooked white turkey meat, chopped and shredded
1/3 C. quartered, dried cranberries
1 t. fresh thyme leaves (optional)
3 T. minced fresh parsley
3/4 t. black pepper
In lightly salted water, cook wild rice according to package directions and set aside. Place sweet potato in a medium pot and add vegetable broth. Bring to a boil, then stir, lower heat and gently boil until sweet potato is cooked throughout, about 18 to 20 minutes. Add chicken broth, beans, turkey, cranberries, thyme, parsley and black pepper and simmer, stirring occasionally, until soup is warm throughout. Serve.
Serves 4 to 6.