This is our new favorite soup, perfect for these cool autumn days. The original recipe, titled “Recipe for Health: Hearty Three-Bean Soup”, was printed in a magazine we receive from a local hospital. True to its name, it is very hearty, full of flavor, and chunky with lots of the good stuff! We’ve made it many times, adjusting the seasonings and adding ground turkey. Most of the seasonings approximately double the original amounts.
2-3 Tbsp. Olive oil
1 medium onion, chopped
4-5 gloves garlic, minced
1 lb. (or more) ground turkey
1 can (28 oz.) low-sodium tomatoes, cut up
1 quart container vegetable broth
2 Tbsp. chili powder (or more to suit your taste)
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) black-eyed peas, drained (or use frozen)
1 can (15 oz.) garbanzo beans, drained
1 can (15 oz.) whole kernel corn, drained (or use frozen)
1 cup carrots, chopped (we use half-bag shredded carrots)
1 can (6 oz.) tomato paste
2 Tbsp. Dijon mustard (about 2 big squirts)
1 tsp. black pepper
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. dried basil
3 medium zucchini, quartered lengthwise and cut into 1/2 pieces
In a large pot, saute onion in olive oil; add garlic and turkey and cook until turkey is browned.
Add remaining ingredients EXCEPT zucchini. Bring to a boil; reduce heat and simmer covered for 10 minutes.
Add zucchini; simmer covered for 10 minutes more.
Makes up to 12 servings.