This is our new favorite soup, perfect for these cool autumn 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. Most of the seasonings approximately double the original amounts. This is a great comfort-food gift, or what I call “A Hug in a Bowl”. We often make a double batch and freeze half for later. And it seems to taste better each day.
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, 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
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.