White Bean and Turkey Soup

whitebeanturkeyThe colder weather is perfect for soup. I like soup but my kids do not really care for it much. I have been experimenting with a lot of recipes lately and thankful most of them have resulted in success. Right after thanksgiving we had left over turkey so I decided to try to make a White Bean and Turkey Soup.

I looked online and found several recipes, but many of them included peppers and hot spices. I do not do well with spicy foods, so I modified  and combined recipes until I came up with one I thought my family would like.

This meal was prepared using all organic ingredients. The overall cost of the meal was $13.00 excluding the cost of spices which I already had on hand.  This cost includes organic stone ground wheat crackers, sour cream and cheese.  This recipe made enough soup to feed my family of four twice.  I would call this a very affordable meal.


  • 3 tbsps vegetable oil
  • 1 white onion (chopped)
  • 3 garlic cloves (minced)
  • 1 large grated carrot
  • 1 lb turkey (leftover turkey or chicken)
  • 5 cups low sodium chicken broth or vegetable broth (use less broth for thicker soup)
  • 15 1/2 ozs cannellini beans (rinsed and drained)
  • 15 ½ ozs navy beans
  • •1 1/2 tsps ground cumin
  • •1 tsp dried oregano
  • •1/4 tsp cayenne pepper
  • •sea salt (to taste)


  • In a sauce pan, using the vegetable oil sauté onion, garlic cloves and carrot.
  • In a soup pot mix together drained the cannellini and navy beans. If you like your soup thicker like we do you might want to add an extra can of beans.
  • Add broth (for a thicker soup use less broth)
  • Add turkey or chicken
  • Mix in the cumin, oregano, cayenne pepper and sea salt.
  • Cook on medium heat for 20 to 30 minutes.


Serve plain or topped with sour cream and cheddar cheese.

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