Mixed Bean Turkey Soup
Warm up your soul with this hearty Mixed Bean Turkey Soup, a wholesome one-pot meal packed with protein, fiber, and vibrant flavors. Featuring lean ground turkey, a trio of nutrient-rich beans (kidney, black, and pinto), and a medley of aromatic spices like smoked paprika, cumin, and oregano, this soup is both satisfying and nutritious. Fresh baby spinach adds a pop of green, while diced tomatoes and low-sodium chicken broth create a rich, savory base. Simmered to perfection in under an hour, this easy-to-make soup is ideal for meal prep, family dinners, or a cozy night in. Garnish with fresh parsley for a burst of brightness and serve hot with your favorite crusty bread for a comforting, balanced dish you'll revisit again and again.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound lean ground turkey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups mixed beans (kidney, black, and pinto), rinsed and drained
- 14.5 ounces diced tomatoes, with juice
- 6 cups low-sodium chicken broth
- 1 leaf bay leaf
- 2 cups baby spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground turkey to the pot and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes.
Season the turkey with salt, pepper, smoked paprika, cumin, and oregano. Stir well to combine.
Add the mixed beans, diced tomatoes with their juice, chicken broth, and bay leaf to the pot. Stir to combine all ingredients.
Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25 minutes.
Remove the bay leaf and discard it.
Stir in the chopped baby spinach and let it wilt for about 2-3 minutes.
Taste the soup and adjust seasonings, if necessary.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
