Looking for a soup to warm your very soul? This Hearty Turkey & Bean Soup just might be it. Featuring turkey breast simmered with carrots, rutabaga, rosemary and white beans, this soul-warming dinner is under 60 minutes away.
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey
tablespoon olive oil
onions, thinly sliced
medium carrots, peeled and diced
medium rutabaga, peeled and diced
cup diced celery
teaspoon chopped fresh rosemary
cups chicken broth
tablespoons tomato paste
teaspoon chili paste
salt and freshly ground pepper, if desired
(15-ounce) cans navy or Great Northern beans, drained and rinsed
tablespoons fresh lemon juice
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
In large pot, heat oil over medium heat; add onions. Cook 5 minutes or until onions are softened, stirring occasionally.
Add turkey, carrots, rutabaga, celery, rosemary, broth, tomato paste, chili paste, salt and pepper, if desired; stir to combine. Bring to boil. Reduce heat to medium-low.
Simmer, covered, 25 to 30 minutes or until vegetables are tender. Add beans and lemon juice.
Stir until hot.