This hearty soup will surely tantalize taste buds with tender smoked turkey chunks, Navy beans, and a colorful array of veggies, all simmered in a deliciously seasoned broth.
1/3 cup Fresh onions, peeled, diced 1/2″
1/3 cup Fresh celery, diced
1/3 cup Fresh carrots, peeled, diced
1 1/2 cups Fresh kale, no stems, chopped
2 1/4 teaspoons Canned low-sodium tomato paste
1 tablespoon Fresh garlic, minced
4 1/4 cups Low-sodium chicken stock
1 3/4 cups Canned low-sodium Navy beans, drained, rinsed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Smoked turkey breast, 1/4″ pieces (5 oz)
2 teaspoons Fresh thyme, chopped
2 teaspoons Fresh basil, chopped
2 teaspoons Fresh parsley, chopped
1. Place onions, celery, carrots, kale, tomato paste, and garlic in a large pot coated with nonstick cooking spray. Cook over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent.
2. Add chicken stock, beans, salt, and pepper.
3. Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally.
4. Add turkey, thyme, basil, and parsley. Stir well. Simmer a minimum of 10 minutes.