Description
A savory, tomato-forward soup loaded with seasoned ground turkey, black beans, bell peppers, and whole-grain rice or quinoa, perfect for meal prep.
Ingredients
- 1 lb Lean Ground turkey
- 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 (reserve some for garnish)
- 1 14.5 ounce can Canned tomatoes (diced or crushed)
- 1 8 ounce can Tomato sauce
- 4 cups Low Sodium Bone or chicken broth
- 1 cup Cooked Brown rice or quinoa
- 1 tbsp Italian seasoning
- 1 tsp Smoked Paprika
- 1 Pepper, freshly ground
- 1 tsp Salt (adjust to taste)
- 2 tbsp Olive oil
- 1 cup Cheese, shredded (cheddar, Monterey Jack, or a blend)
- 1 Avocado, diced (for topping)
Instructions
- Warm a large pot over medium heat and add olive oil.
- Add diced onion and minced garlic, cooking until the onion is softened and translucent (about 3-4 minutes).
- Add the lean ground turkey, breaking it up and cooking until browned (6-8 minutes). Season with salt, smoked paprika, and pepper.
- Stir in chopped bell peppers and cook for 3-4 minutes.
- Add drained black beans, canned tomatoes, tomato sauce, broth, and cooked brown rice or quinoa. Sprinkle in Italian seasoning and stir.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 30 minutes.
- Taste and adjust seasoning before serving hot, topped with diced avocado, shredded cheese, and chopped parsley.
Notes
Use quinoa instead of brown rice for extra protein. For dairy-free options, substitute cheese with toasted pumpkin seeds or nutritional yeast. Canned beans save prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American