Turkey, White Bean and Kale soup

Modified from a Chatelaine Recipe   5 servings 
Easy to make. Prep 15 minutes, cook time 30 min.

  • 500 g turkey sausages, about 5, casings removed
  • 1 small onion, diced
  • 1 jalapeno, or poblano pepper, seeded and diced
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 2 tbsp tomato paste
  • 900-mL carton low-sodium chicken broth
  • 540-mL can white kidney beans, drained and rinsed
  • 1 cup cooked pumpkin or squash puree’
  • 2 cups packed chopped kale
  • 1/4 cup lime juice

Heat a large pot over medium. Add sausages. Using a fork to break up meat, cook, stirring often, until no pink remains, 4 to 5 min.

Stir in onion, pepper, garlic, chili powder and tomato paste. Cook until onion starts to soften, 2 to 3 min.

Add broth and 2 cups water. Bring to a boil, then reduce heat to medium-high.

Add beans, pumpkin or squash and kale. Cook, stirring occasionally, until kale is cooked, about 5 more min.

Remove from heat. Stir in lime juice just before serving.                                                    

Additional Info: High in fiber, beta carotene and protein.

About the author ...

Kathy Shackleton, is a Holistic Nutritionist and Health Educator practicing in Dufferin County Ontario. She is passionate about using food as medicine and medicine as food. In her spare time Kathy enjoys hiking, cooking, reading, yoga and volunteering with local groups and events such as Savour Fair which raises funds for students of agriculture and creates community awareness for local, clean food.