Savory Southwestern Soup South Beach Friendly
Warm up with a hearty and health-conscious bowl of Savory Southwestern Soup, a South Beach Diet-friendly recipe packed with bold flavors and wholesome ingredients. This vibrant soup combines lean ground turkey, protein-rich black beans, and a medley of fresh vegetables like zucchini, carrots, and celery, all simmered in a spiced tomato broth infused with cumin, chili powder, and coriander. A splash of lime juice and a sprinkle of cilantro brighten the dish, while optional toppings like creamy avocado and spicy jalapeño add a customizable finishing touch. Ready in just 45 minutes, this low-carb, nutrient-rich soup is perfect for meal prepping or a quick weeknight dinner, delivering satisfying Southwestern flair without compromising your healthy lifestyle.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 16 ounces lean ground turkey
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 0.5 teaspoon coriander
- 0.5 teaspoon paprika
- 14.5 ounces canned diced tomatoes (no added sugar)
- 15 ounces canned black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 medium zucchini, diced
- 0.5 cup frozen corn (optional)
- 2 tablespoons lime juice
- 0.25 cup chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small avocado, sliced (for garnish, optional)
- 1 small jalapeño, sliced (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrot to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the ground turkey to the pot and cook until browned, breaking it into small pieces with a wooden spoon, about 5 minutes.
Stir in the cumin, chili powder, coriander, and paprika. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes, black beans, and chicken broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Let cook uncovered for 10 minutes.
Add the diced zucchini and optional frozen corn to the pot. Stir well and simmer for another 10 minutes, or until the zucchini is tender.
Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
Serve hot, garnished with sliced avocado and jalapeño if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 37.9 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5292 mg | 113% | |
*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.
