Veggie-Packed Turkey Bean Soup
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!
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