Vegetable, White Bean and Turkey Soup

Although it is June and Summer is just around the corner, I made soup for tonight’s dinner. (Did you catch that, it’s not even 2pm and dinner is ready to go!) The soup was prompted by the mishmash of less-than-fresh veggies that were crowding up my fridge. They weren’t quite salad material, but still good enough for soup. To boost the protein content and make it a meal, I added ground turkey and white beans.

Andrea (@gwynethmademedoit) posted a recipe on Instagram last week that inspired my variation below. Both versions use a mix of vegetables and oregano & thyme as the main flavor. Feel free to use whatever vegetables you have on hand. You can also go rogue and use an alternative protein like, sausage, ground chicken, ground lamb (like Andrea did) or diced chicken. Don’t overthink it.

My veggie mix including zucchini, carrots and a and half-bad tomato that needed to be used asap. Also I tossed in two-week-old baby kale and spinach that were on the verge of wilting. I guess the onion and cherry tomatoes were the only fresh vegetables of the bunch.

Also, I am recovering from my Whole30 experience. More on that in a few days. In the meantime, I’ll be munching on this healthy, delicious and cheap soup.

Vegetable, White Bean and Turkey Soup

Vegetable, White Bean and Turkey Soup

Vegetable, White Bean and Turkey Soup

Ingredients:

  • 1 onion, diced (red or yellow)
  • handful of organic cherry tomatoes, whole
  • few handfuls of organic baby kale leaves
  • few handfuls of organic spinach
  • 6 cups of organic vegetable broth (from Trader Joe’s)
  • 1 can of organic white beans (from Trader Joe’s)
  • 1 can of organic diced tomatoes (from Costco)
  • Approx 1 cup of diced zucchini
  • Approx 1/2 cup of sliced carrots
  • 1 tsp oregano
  • 1 tsp thyme
  • Salt & pepper, to taste

Process:

  1. Heat olive oil in a large pot on medium.
  2. Add onion and garlic and sauté for a few minutes, until onion is soft.
  3. Add ground turkey and sauté for a few minutes.
  4. Add all veggies, except for the kale and spinach, and sauté for a minute or so.
  5. Add the diced tomatoes and vegetable/chicken stock.
  6. Bring to a boil and then reduce to simmer for about 15 minutes.
  7. Add the white beans and season with S&P. Continue to simmer.
  8. Just before eating, add the kale/spinach/greens.
  9. Serve with parmesan cheese and crushed red pepper.

Speaking of soup, has anyone ever made soup in the Vitamix?

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6 Comments

  • Reply
    Cassy
    06/09/2014 at 3:17 pm

    This looks really good!! I’ve made a potato and leek soup in the vitamix that came out really good!

  • Reply
    Rani Jo Watson Rommelfanger
    06/10/2014 at 8:39 am

    Looks delicious, Natalie!

  • Reply
    Ashlee
    06/10/2014 at 12:10 pm

    Excited to try this for dinner soon!

  • Reply
    Ashlee
    06/11/2014 at 3:02 pm

    YES. Or even before that.

  • Reply
    Ashlee
    07/03/2014 at 1:05 pm

    I made this for dinner last week and it was a ‘thumbs up’ in the Spear household. I love that it makes a ton and freezes well. Much healthier and tastier for a weekday lunch than a Lean Cuisine!

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