Mom’s Bean Soup

This fresh and tasty soup is loaded with beans and fresh vegetables. It hits the spot no matter what time of year it is!

Mom’s Bean Soup

I adapted my mom's original, delicious bean soup to create this body-comp-friendly version.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 20
Calories 98 kcal


  • 4 cans Beans (Some varieties to consider: navy beans, adzuki beans, kidney beans, cannellini beans, etc.)
  • 2 cups Mirepoix (Building block of celery, onion and carrot sauté)
  • 2 pounds Ground turkey breast (cooked)
  • 2 Butternut squash (cut into 3/4' cubes)
  • 2 28-ounce cans Stewed tomatoes (can substitute some or all of the canned tomatoes with fresh, seeded and chopped tomatoes)
  • 4 cloves Garlic (mashed)
  • 2 32-ounce boxes Chicken or vegetable stock
  • 3 Bay leaves
  • Salt (to taste)
  • Pepper (to taste)
  • Spice Hunter Chef Blend or Citrus herb seasoning by Noble Made (to taste)
  • 16 ounces Fresh spinach and/or kale


  • Combine all ingredients except spinach and/or kale in a large stock pot.
  • Bring to a low boil and then reduce to a simmer.
  • Let soup simmer for 35 to 40 minutes.
  • Just before serving, stir in fresh spinach and/or kale and cook for 5 additional minutes.
  • Enjoy!


Sodium: 57mgCalcium: 62mgVitamin C: 23mgVitamin A: 10118IUSugar: 3gFiber: 3gPotassium: 528mgCholesterol: 25mgCalories: 98kcalTrans Fat: 1gSaturated Fat: 1gFat: 1gProtein: 12gCarbohydrates: 11gIron: 2mg
Keyword Mom's Bean Soup
Tried this recipe?Let us know how it was!
This website uses cookies and asks your personal data to enhance your browsing experience.