Chunky Hearty Three-Bean Soup

Hearty Three-Bean Soup

This is our new favorite soup, perfect for dinner on chilly days. It’s our adaptation of the original recipe titled “Recipe for Health: Hearty Three-Bean Soup”, printed in a magazine we received 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 to suit our taste, until we settled on this recipe (most of the seasonings are approximately double the original amounts). This is a great comfort-food gift — what I call “A Hug in a Bowl” — everyone loves it and requests the recipe. We often make a double batch and freeze half for another day. It tastes even better the next day after the flavors have a chance to blend. (The photo above shows pieces of broccoli which I included on one occasion. I’ve also added shredded cabbage and you may need to adjust the liquid to accommodate extra ingredients.)

To make-ahead and freeze: Follow recipe except DO NOT ADD ZUCCHINI. (Zucchini will turn to mush in the freezer; ask me how I know!) Thaw, re-heat, then add zucchini and simmer for 10 minutes.

Chunky Hearty Three-Bean Soup
2-3 Tbsp. Olive oil
1 medium onion, chopped
4-5 gloves garlic, minced
1-1/2 lb. ground turkey (antibiotic-free 1.4# package at Trader Joe’s)
3/4 tsp. (about) fennel seed
1 Tbsp. Italian seasoning
1 can (28 oz.) low-sodium tomatoes, cut up
1 quart container vegetable broth
2 Tbsp. chili powder (more or less to suit your taste)
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) black-eyed peas (or pinto beans), 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 into small pieces (we use half-bag shredded carrots)
1 can (6 oz.) tomato paste
2 Tbsp. Dijon mustard (about 2 big squirts)
1/2 – 1 tsp. sea salt (to taste)
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

Combine turkey with fennel seed and Italian seasoning; gently mix well to incorporate the seasonings into the meat.

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.

Hearty Three-Bean Soup with pita chips and shredded Parmesan

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