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Turkey Hominy Kidney Bean and Kale Soup

Ingredients

  • 1 & 1/4 lb. 20 oz ground turkey
  • 1 large sweet onion minced/puréed
  • 2 cloves garlic minced
  • 1 Tbsp. cumin
  • 2 tsp. chili powder
  • 4 cups 32 oz chicken stock
  • 8 or 9 oz. fresh baby kale
  • 1- 29 oz can white hominy (drained)
  • 1- 15 oz can kidney beans (drained and rinsed)
  • Kosher salt to taste optional, I used ~2 tsp. during the cooking process
  • juice from 1 lime

Instructions

  1. Coat the bottom of a large soup pot with your favorite cooking spray.
  2. Set the burner to medium high heat.
  3. When the pot is heated add the ground turkey to brown.
  4. While the turkey is browning chop your onion into large chunks. Toss the onion and garlic into a food processor and process until slightly pureed.
  5. Add the onion, garlic, and 1 tsp. of kosher salt to the turkey, turn the heat down to medium, and stir until the turkey is cooked through and broken up.
  6. Add the cumin and chili powder to the pot and stir.
  7. Add the chicken stock to the pot.
  8. When the chicken stock is hot add the fresh baby kale to the soup. (It won’t take long to wilt but depending on the size of your pot you may have to add the kale in batches.)
  9. When the kale is wilted down add the drained hominy and drained and rinsed beans.
  10. Simmer the soup over medium low heat for 10 to 20 minutes so the flavors can meld.
  11. Taste soup and add more Kosher salt, if desired.
  12. Remove the soup from the heat and stir in the fresh lime juice.
  13. Serve and EAT!!!
  14. Makes 4 heaping servings or 6 normal servings.