Go Back
–+ servings
Print Recipe

Veggie-Packed Turkey Bean Soup

Servings: 8

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!