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Healthy Turkey and Chickpea Soup

A nourishing dish that is low in calories but high in protein, perfect for busy weekdays.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey
  • 1 can (15 oz) garbanzo beans, rinsed and drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook until translucent.
  2. Stir in the garlic and ground turkey, cooking until the turkey is browned.
  3. Add the carrots and celery, cooking for another 5 minutes.
  4. Stir in the garbanzo beans, diced tomatoes, broth, oregano, cumin, salt, and pepper.
  5. Bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes.
  6. Adjust seasoning as needed, and serve hot, garnished with fresh parsley.

Notes

This soup is best served hot. For a complete meal, consider serving it with crusty bread or a side salad. Store any leftover soup in an airtight container in the refrigerator for up to three days or freeze it for up to three months. To reheat, warm it on the stove over low heat or microwave until heated through. For added nutrition, consider including spinach, zucchini, or bell peppers. For spiciness, add red pepper flakes or jalapeños. To make it creamier, stir in a dollop of Greek yogurt before serving.