When the air smells like fall and the kids start going back to school, the soup cravings return. While it isn’t too chilly out yet, soup was in my every thought last week. I finally decided to make some!
I really like soup because it fills you up without weighing you down. By adding spinach I up the volume without increasing a lot of calories. Here is my latest version of turkey spinach bean soup.
Turkey Spinach Bean Soup
1 lb organic ground turkey breast
1 can kidney beans
1 can cannellini beans
1 lb can of peeled whole plum tomatoes (I like the San Marzano tomatoes)
1 package of frozen spinach, thawed
1/2 tbs olive oil
Any spices you like- I added cumin, a dash of cinnamon, salt, and a bit more cumin!
Heat the olive oil in a pot over medium high heat. Add the turkey and brown for 5 minutes. Add the tomatoes and 2-4 cups of water. You can make the soup as thick or thin as you like based on the amount of water you add. Break down the tomatoes with a wooden spoon. When the liquid starts to boil bring the heat down to medium. Add the spinach and drained/rinsed beans and cover the pot. Cook for 20 minutes. Serve hot with a piece of crunchy bread.
I love soups like this that have a good balance of protein, carbohydrates, fiber, and fat.
I like to top this with a sprinkling of mozzarella or mexican blend shredded cheese. Delicious! The soup is filling, warming, and flavorful. Enjoy!