Chicken and leek barley soup
A warm chicken soup with soft leeks, carrots and pearl barley.
About 55 min · 405 kcal · 36 g protein per serving
Turkey and butter bean tomato soup
A substantial tomato soup with turkey, butter beans and herbs.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the soup thickens in 15 to 20 minutes
- Photograph the finished bowls
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 390 kcal
- per serving
- Protein
- 34 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a large pan over medium heat and cook the onion and carrot for 8 minutes.
Add the turkey and cook for 5 minutes, breaking it apart with a spoon into small pieces rather than leaving lumps.
Add the tomatoes, butter beans, stock and oregano.
Simmer for 15 to 20 minutes, until the vegetables are tender and the turkey is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
The useful detail
Break the turkey into small pieces rather than leaving dense clumps. A clump of mince in a soup cooks unevenly and eats like a meatball nobody shaped.
Make it work for you
One serving is A large bowl, half the pan. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
Cannellini beans instead of butter beans
Smaller and firmer. The figures use the same record.
Per serving: about the same energy, about the same protein, about the same fat.
Passata instead of tinned tomatoes
A smoother, thicker soup.
Per serving: about 35 kcal more, about 1 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A substantial soup that eats as a main course, with protein from the turkey and fibre from the beans.
| Energy | 390 kcal |
|---|---|
| Protein | 34 g |
| Fat | 14 g |
| of which saturates | 3 g |
| Carbohydrate | 34 g |
| of which sugars | 8 g |
| Fibre | 9 g |
| Sodium | 1,600 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| carrot | 80 g | FDC 170393Carrots, raw | 33 kcal | 0.7 g |
| turkey mince | 250 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 375 kcal | 46.8 g |
| chopped tomatoes | 300 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 48 kcal | 2.4 g |
| butter beans | 200 g | FDC 175204Beans, white, mature seeds, cannedFoodData Central has no record for tinned butter beans, which are mature lima beans. Calculated as tinned white beans, the closest tinned bean it records; the two are close in energy and protein, but your tin's label is the exact figure. | 228 kcal | 14.5 g |
| chicken stock | 525 g | FDC 174536Soup, chicken broth, ready-to-serve | 32 kcal | 3.4 g |
| dried oregano | 0.5 g | FDC 171328Spices, oregano, dried | 1 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 781 kcal | 68.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. Better on the second day.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Butternut, white bean and sage soup
Roasted squash and white beans blended into a smooth sage soup.
About 50 min · 345 kcal · 20 g protein per serving
Vegetarian