This Boston winter has taken its toll on everyone.  I, for one lost my will to be social, which goes against everything I stand for.  I love to eat out, be with friends and generally be in an environment where people are around.  The snow turned me into a pasta eating couch potato.  My exercise has become getting out of bed and walking into the office, which on many occasions this winter was my living room.  My Fitbit mocked me daily.

Finally, a reprieve came with slightly milder weather, some snow removal and a wonderful trip to Mexico with work where I did get some fun times thrown in, which made me feel connected and social again.  I will be sharing more details about the gorgeous resort we stayed at in future posts.

I also got into a 5-day habit of eating healthy, which I think had an adverse effect on my body so it got sick but felt so much better with regards to food.  Lots of fresh fruit, veggies and seafood. 

So, what has this all got to do with Turkey Soup Provençal.  Well, I returned home in the late hours of Monday night/Tuesday morning and realized spring is not here at all and it was 18 degrees with a wind chill of about 7!! 

Turkey Soup Provençal

Turkey Soup Provençal

 

I absolutely refused to go back to my indulgent pasta eating ways and searched for something healthy in my fridge and cupboards.  Without having to grocery shop, I found I had all the ingredients to make a soup, a Turkey Soup Provençal to be precise.   

Print Recipe

Turkey Soup Provençal

Simple, health and super tasty!

Ingredients

  • 1 small sweet onion finely diced
  • 1 pound ground turkey
  • 3/4 teaspoon dried mixed together - oregano rosemary, fennel and thyme
  • 1 15-ounce can kidney beans, drained
  • 1 box 32-ounce fat-free, less-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 4 cups chopped frozen or fresh spinach

Instructions

  • Cook onions over medium heat until translucent in a large crockpot/
  • Add turkey and cook until browned, about 8-10 minutes.
  • Add herbs, beans, broth, and tomatoes to pot; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer for an additional 5-10 minutes.

Notes

Normally made with cannellini beans but Kidney beans have the same texture and very similar taste so either are good for this soup. An off the shelf Herbes de Provence can also be used. I made up my own.

Tracey