Ground Turkey Vegetable Bean Soup - The ultimate filling bowl of soup for the chilly Fall weather.
Last week I decided to take on the task of painting my daughter's bedroom, she had chosen her paint colour months ago in the summer, but the paint was still sat in the garage.
So in order to be prepared, I wanted to make up a big pot of soup that I could just heat up and go because I knew it would take a few days to get her bedroom finished.
Grabbing a pack of ground turkey I had in the freezer and raiding the fridge for some vegetables, I also grabbed a tin of Great North White Beans from the pantry and got everything prepped for a hearty Ground Turkey Vegetable Bean Soup.
Ground Turkey often has a tendency to be quite dry because it is so lean in fat, except for when you add it to things like chilli and soup of course.
Perfect handy ingredient for the freezer, so I will often grab a pack of it when I go to Costco for yummy meals like this, which are perfect for busy weeks.
One of the great things about soups and chilli's is that they are totally portable too in one of these handy Thermos Food Flasks, if you don't have heating facilities at work.
Both my kids have one of these for days when they take leftovers into school for their lunches. They are not really fans of the usual sandwiches etc so they really do come in handy.
A little peek of her new bedroom. She loves the colours.
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What Kitchen Items do I need to make this Ground Turkey Vegetable Bean Soup?
- Kitchen Scales
- Measuring Cups
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Dutch oven or large saucepan
- Blender or Immersion Stick Blender
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Recipe Card
Turkey Vegetable Bean Soup
Ground Turkey Vegetable Bean Soup - The ultimate filling bowl of soup for the chilly Fall weather.
Ingredients
- 455g/1lb of extra lean ground turkey, raw
- 1 onion, chopped
- 1 clove of garlic, crushed
- 150g/5.5oz of carrot, chopped
- 150g/5.5oz of celery, chopped
- 300g of butternut squash, cubed
- 150g/5.5oz of zucchini, chopped
- pinch of mixed Italian herbs
- 5 cups/1.2L of chicken stock
- 2 tbs of tomato paste
- 440g of white beans (canned) - I used Great Northern
- cooking oil spray
- salt and black pepper
- chopped parsley
Instructions
- Spray a large pot over a medium high heat with some cooking oil spray
- Add the ground turkey, season with a little salt and black pepper and brown, remove and set aside.
- Spray with a little more spray oil, add the onion, celery, garlic and carrot and a little bit of the stock to prevent any sticking and fry for a couple of minutes to soften.
- Then Add the butternut squash, mixed herbs, tomato paste and stock and bring to a boil, cover, reduce heat and simmer for 15 mins.
- Once simmered, add half the soup to a blender and blend until smooth and add this back to the rest of the soup, along with the turkey, beans and zucchini and continue to simmer for an additional 10 mins.
- Season as needed with salt and black pepper, and stir through some chopped parsley
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 247Total Fat 3.9gSaturated Fat 1.2gCholesterol 36mgSodium 742mgCarbohydrates 27.1gFiber 9.8gSugar 7.1gProtein 27.3g
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