Turkey & White Bean Soup Recipe: A Secret Ingredient Turns This Soup From Ordinary to Extraordinary by Terri Kendrick
When the weather turns cold, I always crave a big pot of soup. There's just something about spending the afternoon stirring together the meat, beans and spices, the savory aroma permeating the house and ladling the steaming finished product into bowls and devouring it. The whole experience warms my body … and my heart! Enter this hearty turkey and white bean soup recipe.
This New York Times Cooking soup recipe intrigued me thanks to its lemony finish, so I put my own spin on it, increasing a few ingredients here and substituting a few ingredients there. The result was a hearty ground turkey soup with a surprising tang that warmed up a chilly evening for me and my husband (we both went back for seconds!). I imagine the leftovers for lunch will be even better!
To make this tasty turkey soup you will need ground turkey, carrots, onion, olive oil, cans of white beans, greens (think kale, spinach, mustard greens, etc.), tomato paste, chicken stock, ground cumin, red pepper (cayenne or crushed red pepper flakes), garlic, ground ginger, fresh parsley, fresh lemons (secret ingredient) and salt and pepper. Serve this delicious soup for lunch or dinner.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, chopped
- 1 pound ground turkey
- 3 cans (15 ounces each) white beans, drained and rinsed
- 2 cups greens, such as kale, broccoli rabe, mustard greens or collard greens (pull leaves off the stems and chop into bite-sized pieces)
- 2 tablespoons tomato paste
- 1 1/2 quarts chicken stock
- 1 1/2 teaspoons ground cumin, plus more to taste
- 1/2 teaspoon red pepper, plus more to taste
- 4 garlic cloves, minced
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons salt, plus more to taste
- 3 tablespoons dried parsley
- juice of 2 lemons
Helpful Products
- Lemon Juicer
- Soup Pot
- Soup Bowls
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
Recipe Notes
- If you like a thicker broth, mash some of the beans with the back of a spoon.
- Most greens take five to 10 minutes to soften; whereas, collard greens, which are tougher, may take longer.
- You can use fresh parsley instead of dried, but double the amount.
- If you reheat leftover soup, you may want to add another splash of lemon juice.
- Don’t waste the rest of your can of tomato paste! Open both ends of the can, removing one of the lids. Use the other lid to push about a tablespoon’s worth of the tube of tomato paste out the open end. Slice it off onto a sheet of wax paper, doing the same with the remainder of the can. Place these slices of tomato paste in the freezer uncovered. Once the slices are frozen, peel them off the wax paper and store in a plastic food storage bag. You’ll have a tablespoon of tomato paste whenever you need it!
Here’s how to make it:
- Drizzle the olive oil in the bottom of a large stockpot and heat over medium-high heat. Sauté the onion and carrot until soft and browning at the edges, about 7 to 10 minutes.
- Add the tomato paste, cumin and red pepper to the vegetables and sauté another minute or two. Crumble the ground turkey in the pot, adding the garlic, ginger and salt. Cook the turkey until browned.
- Add the stock and beans, bringing the mixture to a simmer. Let simmer for 15 to 20 minutes. Add the greens to the pot and cook until the greens are very soft.
- Stir the parsley and lemon juice into the pot and taste. The soup should be tangy and savory. If it needs extra flavor, add more salt, cumin, lemon or red pepper. When you serve, drizzle the bowl with a little olive oil.
Nutrition Facts Per Serving
Calories: 257
Total Fat: 9.4g
Saturated Fat: 1.4g
Cholesterol: 17mg
Sodium: 205mg
Total Carbohydrate: 33.7g
Dietary Fiber: 10.9g
Total Sugars: 8.1g
Protein: 13.6g
Vitamin D: 0mcg
Calcium: 163mg
Iron: 4mg
Potassium: 961mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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