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White Bean Vegetable Turkey Soup
Meal planning just got easier with this Vegetable Turkey Soup dinner recipe. Lean turkey, fresh kale, carrots, mushrooms and white beans make this hearty meal nutritious and tasty!
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Servings: 8
Ingredients
- 16 ounces Lean Ground Turkey
- 2 Tablespoons Olive Oil
- 8 ounces Crimini Mushrooms (sliced thick)
- 2 Large Carrots (peeled & diced)
- 1 Sweet Onion (chopped)
- 2 Garlic Cloves (finely chopped)
- 3 Tablespoons All Purpose Flour
- 1 Tablespoon Dry Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Pinch Salt/Pepper
- 64 ounces Low Sodium Chicken Stock
- 2 15 oz Cans Northern White Beans (drained & rinsed)
- 6 Cups Chopped Fresh Kale
Instructions
- In large soup pot or dutch oven, brown ground turkey. Remove from pot and set aside.
- Over medium/high heat, add olive oil, mushrooms, carrots and onion. Saute for 5 minutes or until onions begin to turn translucent. Add garlic and sauce for 1 more minute while stirring.
- Sprinkle flour over veggies and stir to coat. Add Italian seasoning, onion powder, garlic powder, salt and pepper. Slowly pour in chicken stock while stirring.
- Return ground turkey to pot, bring to a boil then reduce heat. Simmer for 15 minutes or until carrots are tender.
- Add beans and kale. Continue to simmer for 5-10 minutes or until kale is wilted. Salt and pepper to taste. Serve.
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