Best 6 Greens And Beans Turkey Soup Recipes

GREEN BEAN AND TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
• Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
• Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
• Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

TURKEY BEAN SOUP

Steps:

• In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.

GROUND TURKEY SOUP WITH BEANS

Steps:

• Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
• Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
• Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

BEANS AND GREENS SOUP

Steps:

• Heat olive oil, sausage, carrot, celery, onion and garlic in a large
• frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
• Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
• Remove 4 cups soup and puree in a blender or food processor until smooth.
• Return to saucepan, stirring to blend.
• Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

BEAN AND TURKEY SOUP

Steps:

• Combine all ingredients in a large dutch oven; bring to a boil over medium heat.
• Reduce heat, and simmer, uncovered, 2 hours stirring occasionally.
• Can Freeze.