Spicy White Bean and Turkey Soup


The perfect soup for the autumn weather!

Spicy White Bean and Turkey Soup
  1. 1 lb ground turkey, seasoned with pepper and red pepper
  2. 1/2 onions, diced
  3. 3-4 cloves garlic (I used a heaping tablespoon of canned, minced garlic)
  4. 2 cups chicken broth + 2 cups water
  5. 2 cups Navy Beans (canned)
  6. 3 carrots, diced
  7. 1/2 cup fresh green beans
  8. 1/2 bell pepper, chopped
  9. 5 leaves of kale, washed and chopped into small pieces
  10. 1 cup mozzarella cheese
  11. Spices: red pepper, salt and pepper, cumin
  1. Cook the ground turkey, onions and garlic separately (well done!) in a cast iron skillet (or other pan of your choosing).
  2. While meat is cooking, boil 2 cups chicken broth (or veggie) with 2 cups water in a medium pot and boil chopped carrots for 5-10 minutes. {The trick is to add the firmer veggies first so that they are cooked by the time the soft veggies are added to the pot.} So after 5-10 minutes, turn down the heat slightly and add the navy beans (undrained is okay) and green beans, simmering for another 5 minutes. Then add the bell pepper. When all the veggies have all cooked mostly, mix in the meat, another cup of water and any spices of your choosing (try 1/8 tsp of each spice to start with). Simmer for 10 minutes, until the soup is hot and the flavors have mingled. Finally, sprinkle in the kale and let steam for another 3-5 minutes.
  3. Before serving, either fold in the mozzarella cheese into the soup or sprinkle on top of single serving bowls. Also, dust soup with paprika to add more color (as illustrated in photo). :)
  4. Enjoy!
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