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Substitute your favorite beans if cannellini and lima beans are not to your family's taste.
Nutritional Analysis: 1-1/2 cups equals 259 calories, 11 g fat (3 g saturated fat), 39 mg cholesterol, 1,052 mg sodium, 25 g carbohydrate, 6 g fiber, 16 g protein.
Originally published as Turkey Bean Soup in Weeknight Cooking Made Easy Annual 2005, p136
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Reviewed on Jan. 06, 2013 by ndh823
This soup is amazing! I have made it three times so far and plan to make it many more times. The first time I made it without the cumin (didn't have any). The second time I made it with the cumin exactly as the recipe states. The third time I determined I like the cumin somewhere in the middle, so I cut the cumin amount in half and that seems to be perfect for my taste. I do not put cheese on top of the soup either. I think its great without it.
Reviewed on Jan. 28, 2012 by JanicePeters
I substituted some already made ham for the ground turkey and used dry beans I had boiled that morning for both types of beans. This was wonderful. Even my children liked it. Didn't add the cheese. Doesn't seem to go with this type of soup.
Reviewed on Nov. 26, 2011 by ommajed
I made this with roasted turkey as well. I used cranberry beans from a local farm and a bit of tumerric to bring the color of the broth to a nice yellow. Great for a holiday weekend meal...maybe today we will have time for games.
Reviewed on Mar. 07, 2011 by punkincook
I made this with a couple of minor substitutions, I used leftover roast turkey instead of the ground turkey and canned butter beans instead of the frozen Limas. I also added 3 cloves of garlic because we are a garlic loving family. This was so good, that my husband wants this put on my regular rotation. This recipe uses many ingredients I already keep in my kitchen, so it will be an easy dish to make often. We really liked this.
Reviewed on Feb. 22, 2011 by SACook
Very easy and very tasty. We choose to use all cannellini and left out the lima beans. It is even better reheated the next day.
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