A hearty bowl of white bean ground turkey soup is just the right post holiday comfort we need. Once November hits, time just goes by so fast and before we know it, the year is over and then comes the favorite month of the year, January (or is it?).
It’s going to be a cold January they say but does that really ever change? Even here in Tennessee we are looking at days with night temperatures in the low teens. Yikes! We need gloves, hats, protective hairstyles and most importantly hearty bowls of soup to warm our bodies.
This white bean ground turkey soup is winter love in a bowl. A flavor packed brothy soup with lots of herbs, vegetables and lean protein. We enjoy this even in the summer but the vibe sure is different in the winter. It is soup season after all.
Here’s all what you’ll need to enjoy our bit of winter love in your home.
WHITE BEAN GROUND TURKEY SOUP INGREDIENTS
Ground Turkey: A nice lean protein to give this more substance. We went with 93/7 but grab whatever is available. You can also substitute with ground chicken.
White Bean: You can use navy or white kidney bean. We love to get dehydrated beans and cook it at home but you are welcomed to use canned beans. I must say, when you cook and salt your own to taste at home, you’ll definitely enjoy it more.
Carrots: Our favorite, root vegetable to add to soups. This nutritional powerhouse also brings in some color.
Aromatics: Soups will give you the opportunity to use up all those fresh herbs that you’re afraid will go to waste. We mostly use herbs in small amounts, but they really are the MVPs here. Whether you have them fresh or dried, they’ll do. Onions, garlic, celery, oregano, basil, rosemary, thyme. Feel free to throw in what you have. We grow a lot of mediterranean herbs in the backyard, so we are using what we dried from last summer’s harvest for this soup.
Spinach: Wilting a handful of spinach in soups is always a given. Just another show of color, the beautiful green. You can also use kale, Swiss chard or other mild flavor greens that cook quick.
Half and half (Optional): Turkey is quite lean, so we wanted to bring in a little fat and richness. If you are dairy free, you can substitute with other dairy free options but be mindful because some will majorly change the flavor. However, if it works for you, go for it.
Once you have your ingredients all set to go, everything just flows. Want more carrots? Go for it. Want to throw in a little more bean? Have at it. You have a lot of wiggle room. Make it your own and balance the veggies and protein to your liking. One thing is for certain, this bowl is not only nourishing but quite enjoyable.
White Bean and Turkey Soup
Ingredients
- 1 pound ground turkey lean 93/7
- 2 cups cooked navy beans salted
- 1 cup sweet onions chopped
- 1 and 1/2 cup sliced carrots
- 3/4 cup celery finely diced
- 3-4 Tbsp Olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 6 cloves of garlic, minced about 2 tablespoons minced
- 1/3 cup half and half
- 48 ounces chicken broth
- salt and black pepper to taste
Instructions
- Heat a tablespoon of olive oil in a medium dutch oven or sauce pot.
- Add in 1 pound ground turkey and brown, breaking up big chunks. Cook until most of the water steams off. About 5 minutes.
- Then, add in 1 cup sweet onions and 3/4 cup celery finely diced with 2-3 more tablespoons of olive oil. Saute for 5-7 minutes on medium heat, stirring frequently. Season with 1 teaspoon of salt and black pepper.
- Add in 6 cloves of garlic, minced, dried spices,1 tsp dried basil ,1/2 tsp dried oregano ,1/4 tsp dried rosemary ,1/4 tsp dried thyme and 1 and 1/2 cup sliced carrots. Cook for 2-3 minutes. Then add in 48 ounces chicken broth, cover and simmer.
- After 10-15 minutes or until vegetables are just tender, add 2 cups cooked navy beans, 1/3 cup half and half, then cook for another 10 minutes. Season to taste with salt and black pepper. (If using canned beans, rinse and drain before adding)
- Finally add a handful of spinach, stir until spinach wilts.
- Enjoy
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