This soup is one of my favorite ways to warm up when the weather turns chilly. It’s full of beans, turkey, and vegetables, with our Cilantro Salsa giving it a fresh, zesty flavor. It comes together quickly with pantry staples, but still feels wholesome and comforting. Perfect for weeknight suppers, long winter evenings, or even as a hearty lunch to get you through the day.
Serves: 4–6
Prep Time: 12–15 minutes
Cook Time: 20 minutes
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jar New Canaan Farms Cilantro Salsa
- 3–4 cups vegetable or chicken stock
- 1 lb ground turkey
- 1 can black beans
- 1 can white beans or pulses (cannellini, navy, or garbanzo)
- 1 cup cherry tomatoes, halved
Serve With: Sour cream, sliced avocado and peppers, salad onions, fresh cilantro, shredded cheese, and New Canaan Farms Sweet & Hot Jalapeños
Directions
- Heat olive oil in a heavy-bottomed pan. Add diced onion and cook until translucent.
- Add garlic and cook for 2–3 minutes.
- Stir in ground turkey and cook until browned.
- Add salsa, black beans, and white beans. Stir gently and cook for 2 minutes.
- Pour in stock, stir, bring to a simmer, and cook for 15 minutes.
- Add cherry tomatoes and cook for 5 minutes more. (Optional: add frozen corn or fresh spinach at this stage.)
- Serve hot with your favorite garnishes and warm bread.
Other Variations to try…Verde Chili Salsa for a tomatillo twist. Go bold with Demon Salsa for extra heat. Use Black Bean & Corn Salsa for a heartier, veggie-packed version.
