Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Turkey Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Turkey Soup Recipes Biography

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Ingredients:
1 tablespoon olive oil
1 pound Italian turkey sausage
(casing removed and crumbled)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes (optional)
4 cups chicken stock
1 (19 ounce) can cannellini beans (drained and rinsed)
1 teaspoon oregano
1 bay leaf
1 bunch spinach (chopped)
salt and pepper to taste
1 tablespoon lemon juice
Directions:
1. Heat the oil in a pan.
2. Add the sausage and cook until no longer pink and set aside.
3. Heat the oil in the same pan.
4. Add the onion and saute unti
l tender, about 5-7 minutes.
5. Add the garlic and red chili pepper
flakes and saute for another minute.
6. Add the sausage, stock, beans, o
regano, and bay leaf and simmer for 20
minutes.
7. Add the spinach and simmer until it wilts.
8. Add the lemon juice and remove from heat.
Add whole wheat pasta at the same time as spinach, if you like.
Serve with garlic/g
arlic cheese bread.
What makes it so nutritious?

    “Science validates what our grandmothers knew. .. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.”             From “Broth is Beautiful” by Sally Fallon Morell
    “The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. “Soup is a healthy, light, nourishing food” said Brillant-Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.” Also from “Broth is Beautiful” by Sally Fallon Morell
    From Cheeseslave at the post on the Health Benefits of Bone Broth: “The gelatin in homemade bone broth helps the lining of the intestine. Many of us today have leaky gut, diverticulitis, Crohn’s and other intestinal problems. By helping to strengthen the gut walls, this also supports immunity. It also strengthens digestion which helps you absorb more nutrients.Gelatin also helps people digest milk and dairy products.”
    Bone broth supplies amino acids that help the body detoxify.
    It supplies nutrients to help those with joint discomfort.
    Note: If you have any bone or joint issues, you may want to avoid nuts and grains for a while (since they’re high in mineral-blocking phytic acid), and drink lots of bone broth!