Turkey Bean Soup (with Garlic Bread)

This turkey bean soup is a filling, family-friendly meal made with simple ingredients and one pot. Served with easy garlic bread, it’s a practical recipe that works well for batch cooking and leftovers.

Ingredients

Soup:

• 1 lb ground turkey

• 2 can kidney beans

• 1 can corn

• 4 clove garlic

• 1 medium onion

• 1 can Italian tomatoes

• 2 carrots

• 3 celery stalks

• 500 ml sour cream

• 1 1/2 tbsp chili powder

• 2 tsp cumin

• 1 1/2 tetra pack (1350 ml) chicken broth

• salt & pepper

• 1/2 cup quinoa

Garlic Bread

• 1 loaf Bread

• 1/2 cup butter

• 2 tbsp pre-minced garlic

• 2 tsp parsley

Directions

Prep:

1. Wash and dry all produce. Prep veggies: 

   • mince garlic 

   • dice onion, carrots and celery 

Turkey Bean Soup:

1. In a large pot, combine diced onion, 1⁄2 of minced garlic, carrot, celery, chili powder, cumin, and ground turkey. Using your spoon or spatula, break up the turkey. Cover and cook for 10 minutes, stirring occasionally. All turkey should turn from pink to brown. 

2. Add beans, tomatoes, corn, and broth. Bring to a boil, then reduce heat and let simmer for 20 minutes. 

3. Add quinoa, stir, and let simmer for another 10 minutes. 

4. Before serving, remove soup from heat, add sour cream, and stir well. 

Garlic Bread:

1. In the meantime, cut bread down the middle (like you're opening a hot dog bun). 

2. Melt butter, then add parsley and remaining minced garlic. Mix well. Spread evenly over both halves of your bread. 

3. Fold bread, with buttered sides touching, so it looks like a full loaf again. Wrap the entire loaf in aluminum foil. 

4. Place directly on the oven rack and bake at 350°F for 5-10 minutes. 

5. Tip: If you like crispier garlic bread, after 5 minutes, unwrap the loaf, and finish baking with buttered sides facing up.