Bean soup with turkey and a whole-grain crispbread
Lunch
520 kcal
Prep time: 35 min Protein 40 · Fat 12 · Carbs 65
Ingredients
- cooked beans: 3/4 cup, about 150 g
- turkey: 1 serving, about 120 g
- vegetables: 1 large plate, about 180 g
- crispbread: 1 pc, about 20 g
Instructions
- Measure out the legumes, grain and vegetables.
- Braise the vegetables, then add the main component and spices.
- Cook until done and divide into the specified serving.
Nutrition
520 kcal
Protein 40 g
Fat 12 g
Carbs 65 g
Contains: Gluten
Swaps
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
- Chicken and turkey can be swapped 1:1 by weight.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.