Bean And Turkey Soup
Hearty bean and turkey soup combines tender turkey, mixed beans, and vibrant spices for a comforting, protein-packed meal perfect for chilly days and family gatherings.
Ingredients
- 2 cups chopped cooked turkey breast ⓘ
- 2 cups peeled chopped tomatoes ⓘ
- 1 cup canned red kidney beans drained and rinsed ⓘ
- 1 cup canned pinto beans drained and rinsed ⓘ
- 1 cup canned black beans drained and rinsed ⓘ
- 1 cup canned garbanzo beans drained and rinsed ⓘ
- 1 cup frozen whole kernel corn ⓘ
- 1 cup chopped onion ⓘ
- 2 jalapeno peppers seeded and chopped ⓘ
- 2 cloves garlic minced ⓘ
- 2 (16 oz) cans ready-to-serve fat-free reduced sodium chicken broth ⓘ
- 3 tablespoons chili powder ⓘ
- 2 tablespoons curry powder ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon dried thyme ⓘ
- 1/4 teaspoon pepper ⓘ
- 3 tablespoons reduced sodium soy sauce ⓘ
Instructions
- Combine all ingredients in a large Dutch oven.
- Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally.
Tips & Substitutions
For added depth, consider substituting fresh herbs for dried ones, or use leftover turkey from a previous meal. If you prefer a spicier kick, include more jalapenos or add a dash of hot sauce. You can also use different beans based on your preference; navy beans or cannellini beans work well too. Adjust the chili and curry powder according to your spice tolerance.
Serving Suggestions
Serve the Bean and Turkey Soup with a side of crusty bread or a fresh salad for a complete meal. It pairs beautifully with Troy'S Cheesy Potato Soup for a comforting dinner. Top with fresh cilantro or avocado for added flavor, and consider serving it with tortilla chips for a crunchy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the soup to a pot and warm it over medium heat, stirring occasionally. If it thickens too much, add a splash of water or broth to reach your desired consistency. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Turkey Soup contains roughly 1321 calories, with 73g protein, 244g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (371% of the Daily Value), iron (222% of the Daily Value), and protein (147% of the Daily Value). Note that it is relatively high in sodium, at 2787mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned beans?
Yes, you can use fresh beans, but they will require soaking and cooking beforehand. Make sure to adjust the cooking time accordingly, as dried beans take longer to cook than canned ones that are already soft and ready to eat.
How can I make this soup vegetarian?
To make a vegetarian version, simply omit the turkey and substitute the chicken broth with vegetable broth. You can add more vegetables like carrots and celery to enhance the flavor and nutrition of the soup.
What can I do if the soup is too spicy?
If the soup becomes too spicy for your taste, you can balance the heat by adding a dollop of sour cream or yogurt when serving. Another option is to add more beans or corn to dilute the spiciness, or a bit of sugar to counteract the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).