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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.