This is probably the easiest and most flavorful soup I have made. It is basic, but there is nothing boring about it! It only takes a few ingredients and you can just let it simmer and sit for hours – so it is great to make ahead of time and pull out of the fridge when you need something warm and comforting. I also love this combination because while it is filling, it is actually full of so many vegetables and protein – so it is definitely on the healthy side! Who said healthy can’t taste fabulous because they never learned how to season properly I guess!
- 1 Lb Ground Turkey
- 1 Cup Diced Carrots
- 1 Yellow Onion, Diced
- 8 Oz Crimini Mushrooms, Sliced
- 4-5 Cups Shredded Kale
- 2 15oz Cans Navy Beans, Drained
- 8oz Strained Tomatoes (or Tomato Sauce)
- 1 Qt Chicken Broth
- 2 Tbsp Tomato Paste
- 6 Garlic Cloves, Minced
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 2 Tsp Fennel Seeds
- 3 Bay Leaves
- 2 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Thyme
- Salt + Pepper
- 1 Tbsp Olive Oil
To Make:
- In a dutch oven or lock pot, heat over medium heat. Add in the olive oil and once hot, add in the carrots and diced onion. Cook for 10 minutes, stirring frequently, until they start to soften.
- Next add in the ground turkey, fennel seeds, garlic powder, onion powder, minced garlic, dried oregano, dried basil, 2 tsp salt and 1/2 tsp pepper. Cook for 6-8 minutes until the turkey is browned. Stir in the tomato paste.
- Now add in the strained tomatoes and chicken broth. Bring to a low simmer and stir frequently to prevent burning.
- Reduce the heat to low and add in the mushrooms, navy beans, and kale and stir to combine. Then add in the fresh thyme, rosemary and bay leaves. Cover and cook on low for 20 minutes, stirring occasionally – this will help all of the flavors combine.
- After about 20 minutes (the longer you cook or let it sit, the more the flavors will combine and become stronger), taste and adjust the seasonings to your liking.
- When you are ready to serve, remove the bay leaves and stems from the thyme and rosemary. Serve alongside a crusty bread!
Aly Eats Food 
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