Turkey Sausage and Garbanzo Soup

Easy to make, simple and delicious this soup is protein-rich and light in carbs.

The original recipe is spicy but because of my daughter, rather than including the jalapeno in the soup itself, I chop it up put on top with the avocado and chopped cilantro when serving.

Variations:

  • Instead of turkey sausage, use Italian sausage or Mexican chorizo
  • Instead of garbanzo, use white beans (or any other beans)
  • Add one or two chopped carrots
  • Add 1 chopped bell pepper (any color)
  • Add one potato, chopped smalle  so it doesn’t prolong  cooking time
  • The last 5 minutes, add spinach, kale or other chopped greens (swiss chard, mustard greens)
Spicy Turkey Sausage and Garbanzo Soup
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Servings
4 servings
Servings
4 servings
Spicy Turkey Sausage and Garbanzo Soup
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped onion, sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Add chopped garlic and cook another 3 minutes. Reduce heat to medium.
  2. Add tomatoes with their juices, sliced jalapeño, chili, ground cumin and chopped fresh rosemary. Simmer 10 minutes, stirring frequently.
  3. Add garbanzo beans and 2 cups chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. If needing additional liquid, add another cup of chicken broth.
  4. Stir in fresh lemon juice.
  5. Season soup to taste with salt and pepper.
  6. Serve topped with sliced avocado and chopped cilantro.
Recipe Notes

Modified from https://www.epicurious.com/recipes/food/views/spicy-garbanzo-bean-and-turkey-sausage-soup-458

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Turkey Meatball and Kale Soup

This recipe is part of my “naked kitchen menu” because it has no spices. Consider this a base that can be varied by using different ground meat, or vegetables and adding spices.

Variations:

  • Use ground bison or grass-fed beef instead of turkey, or ground lamb
  • For the soup, use leeks instead of onions, add a chopped turnip or rutabaga
  • Add 1 cup of chopped broccoli or cauliflower
  • Add 1 cup peas or green beans
  • Add 1 cup of diced potato
  • Reduce the amount of broth to make a chunky stew instead of soup
Turkey Meatball and Kale Soup
Print Recipe
Servings
4 servings
Servings
4 servings
Turkey Meatball and Kale Soup
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Meatballs
Soup
Adjust servings: servings
Units:
Instructions
  1. Pour milk into a large mixing bowl, tear bread into small pieces and add to the milk; soak 10 minutes.
  2. Add ground turkey, chopped green onions, minced garlic and mix together.
  3. Scoop out with spoon and roll between wet palms to form 1/2-inch balls.
  4. Set aside.
Soup
  1. Heat olive oil in a pot over medium heat just until it starts to shimmer. Add onions, carrots and celery. Cook, stirring occasionally until vegetables soften, add chopped garlic and cook, stirring, 2 more minutes.
  2. Place meatballs on top of vegetables.
  3. Gradually pour in broth. Gently stir broth into vegetables without breaking the meatballs. Cover and cook over low heat, just barely bubbling until meatballs are cooked through.
  4. Add kale or spinach, cover and simmer just until kale/spinach is wilted. Gently mix together and serve.
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