Turkey Bean Soup Recipe: A Flavorful Clean Eating Soup Recipe Packed With Vegetables by 30Seconds Food

Soups Lunch Dinner Poultry
7 months ago

Turkey Bean Soup Recipe: A Flavorful Clean Eating Soup Recipe Packed With Vegetables

"This veggie-packed turkey bean soup is so good, with lots of flavor and hearty satisfying ingredients to warm you up!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Soup only gets tastier after a few hours simmering on the stove – and then we also have leftovers for lunches the next day. I LOVE to pack our soups with lots and lots of vegetables, and for whatever reason those veggies in soups seem to get eaten better than vegetables dished onto their plates. A strange phenomenon I’ve noticed with my teenagers."

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8


  • 1 tablespoon olive oil or avocado oil
  • 2 pounds ground turkey
  • 1 large red or yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger  
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon 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 cans (14 ounces each) cannellini beans or butter beans, drained and rinsed
  • 2 large tomatoes, diced
  • 1 large fresh zucchini, diced
  • a handful of chopped parsley or cilantro, to garnish

Here's how to make it: 

  1. Heat the oil in a large soup pot 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.
  2. 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.)
  3. 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.

Photos: Clean Food Crush

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Elisa Schmitz
Wow, does that look good, and so nutritious. I agree with Rachel - for some reason, soups are a great way to get the whole family to eat more healthfully. Bonus that this is so delish!
Ann Marie Patitucci
This looks SO good. I love soup (and bread!) this time of year.
Loving the intense flavor combos in this recipe...
Kris Brady
Looks delicious 😋

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