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Categories:
ground turkey red onion celery garlic fresh ginger root water vegetable broth butternut squash kale Great Northern beans black beans butter beans basil thyme ground cumin salt
Viewed: 8 - Published at: 5 years agoIngredients
- 2 pounds ground turkey
- 3 cups chopped red onion
- 2 cups diced celery
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger root
- 2 tablespoons water
- 8 cups vegetable broth
- 6 cups peeled and cubed butternut squash
- 6 cups roughly chopped kale
- 1 (15 ounce) can great Northern beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can butter beans, drained and rinsed
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
Method
- Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.
