Description
A filling and protein-packed soup made with lean ground turkey, black beans, tomatoes, and brown rice, perfect for chilly nights.
Ingredients
- 1 lb ground turkey, lean
- 1 avocado, diced (for garnish)
- 3 medium bell peppers, chopped
- 1 15-ounce can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 bunch parsley, chopped (leaves for garnish)
- 1 14.5-ounce can diced tomatoes
- 4 cups low-sodium bone or chicken broth
- 1 8-ounce can tomato sauce
- 1 cup cooked brown rice or quinoa
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- Pepper and salt to taste
- 2 tbsp olive oil
- 1 cup cheese (optional — shredded for topping)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and chopped bell peppers. Sauté until softened, about 5–7 minutes.
- Push veggies to the side, add the ground turkey, and cook until browned, about 6–8 minutes.
- Stir in the black beans, diced tomatoes, tomato sauce, and broth. Mix to combine.
- Season with Italian seasoning, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Bring to a gentle boil, reduce heat, and simmer uncovered for 20–30 minutes.
- Stir in the cooked brown rice or quinoa and heat through for 2–3 minutes.
- Ladle into bowls and garnish with avocado, parsley, and cheese. Serve hot.
Notes
For a vegetarian option, replace turkey with 2 cups cooked lentils or crumbled tofu and use vegetable broth. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American