Turkey, White Bean and Kale Soup

Modified from a Chatelaine Recipe.  Easy to make.


Turkey, White Bean and Kale Soup

Categories: Soups,

PRINT RECIPE Prep time: 15 min | Cook time: 30 min | Total time: 45 min
Servings: 5-6


  • 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.


High in fiber, beta carotene and protein.

Tagged as: Soups,