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16Feb, 22
Clean Food Love
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Veggie-Packed Turkey Bean Soup

We received some glorious {freezing cold} SNOW today at our house in SLC!☃️ It’s greatly needed right now in Utah as we’ve experienced several drier years which has led to a drought situation in this dessert region we call home. Bring on the snow. 🙏

That means it’s still soup weather, folks!

Truth be told, we’ve basically been living off of soup since fall. With all of our kids getting older and at different ages & stages, we need super simple weeknight dinners that stay good for whenever the kids finally make it home and are ready to eat.

This Veggie-Packed Turkey Bean Soup is SO GOOD with lots of flavor and hearty satisfying ingredients to warm you up!

Soup only gets tastier after a few hours simmering on the stove – and then we also have leftovers for lunches the next day.

I LOVE to pack our soups with lots & lots of veggies, and for whatever reason those veggies in soups seem to get eaten better than vegetables dished onto their plates. A strange phenomenon I’ve noticed with my teenagers.

Our DELICIOUS bean soup stays great in the fridge for 3-4 days, so double up this recipe for future meals at your house too!

Do you make a lot of soup during the wintertime at home?

What are your favorite types of soup?

Ready about Why Soup is Great + 10 of Our FAVES here.

8 servings


  • 1 Tbsp olive oil or avocado oil
  • 2 lbs ground turkey
  • 1 large red or yellow onion, diced
  • 4 cloves garlic, minced
  • sea salt and ground black pepper, to taste
  • 1 Tbsp dry oregano
  • 1 tsp ground coriander
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1/2 tsp cinnamon
  • 10 cups chicken or turkey bone broth
  • 4 large carrots, peeled and diced
  • 4 celery ribs, chopped
  • 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
  • 2 – 14 oz cans cannelini or butter beans, drained and rinsed
  • 2 large tomatoes, diced
  • 1 large fresh zucchini, diced
  • a handful of chopped parsley or cilantro, to garnish


Heat the oil in a large dutch oven or stock pot over medium heat.

Add in the ground meat and cook until no longer pink, mincing it with a wooden spoon. Add sea salt and pepper to taste.

Stir in the onions, garlic, and all spices.

Cook, stirring constantly for 5 minutes, to allow the meat to absorb all the flavors from spices and onions.

Stir in all of the remaining ingredients except for the zucchini, and fresh herbs.

Bring to a boil, then reduce the heat to a low, cover and simmer for 30 minutes, or until the veggies are tender and flavors have had time to meld together.

If you want a slightly “creamier” soup, you can use a potato masher or a fork and mash up some of the beans. This step is optional, but it will thicken up your broth if desired.

Once the veggies are done, add your zucchini and continue to cook, uncovered, for 5 minutes more.

Just before serving garnish with your freshly chopped herbs.



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