Wild Turkey Bean Soup


  • 2-1/2 cups turkey (cooked and cubed)
  • 1 cup celery (coarse chopped)
  • 1 cup carrots (coarse chopped)
  • 1 Med onion (coarse chopped)
  • Olive oil
  • 2 cans white beans (rinsed and drained)
  • 1 can light red kidney beans (rinsed and drained)
  • 1 32 oz  chicken broth
  • 3 tsp dried Italian Seasoning
  • Spike seasoning to taste
  • 2 cloves garlic (minced)
  • Fresh Parsley (chopped)
  • 1 pack Fresh Spinach
  • Pepper & salt to taste


In soup kettle, cook and stir olive oil with turkey, carrots, onions, celery, and garlic until tender. Add beans, broth, and seasoning. Slightly mash beans. In a skillet, add oil and spinach and toss until wilted. Place spinach over soup and serve.

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