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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

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

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
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