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Turkey & Bean Soup


  • 16oz canned navy beans, drained and rinsed
  • 16oz low sodium chicken broth
  • 1 pound ground turkey
  • ½ onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 4 carrots, chopped
  • 1 14 ounce can fire roasted tomatoes, diced
  • 2 Tbsp Italian seasoning (basil, oregano mix)
  • 2 Tbsp romano cheese
  • Salt and pepper to taste


  1. In a large pot, cook turkey over medium high heat until browned, remove from the pot and set aside. Add onion, celery and carrots. Saute for 5 minutes or until onions are translucent.
  2. Add broth and remaining ingredients except for the cheese and bring to a boil. Once boiling, reduce heat and simmer for 1 hour. Discard bay leaves. Serve immediately, garnished with cheese.

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