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Ingredients1 h 15 m servings 301 cals
Original recipe yields 12 servings (1 large pot of soup )
- Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.
Per Serving: 301 calories; 6.7 g fat; 38 g carbohydrates; 24.6 g protein; 56 mg cholesterol; 659 mg sodium. Full nutrition