Guatemalan turkey soup with white beans and fresh herbs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Guatemalan turkey soup with white beans and fresh herbs

Dairy-Free, Mediterranean, Family-Friendly, Carb-Conscious, Gluten-Free, Lean & Clean, Soy-Free, Diabetes-Friendly

2 Servings, 560 Calories/Serving

20 Minutes

In our one-pot spin on a Mayan classic, our custom spice blend and simmer sauce base provide instant rich flavor so dinner is ready in 20 minutes or less.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic turnip
  • 1 organic orange or other bell pepper
  • 10 ounces ground turkey
  • 1 cup cooked white beans
  • Sun Basket achiote spice blend (ground achiote - ancho chile powder - sweet smoked paprika - cinnamon)
  • Sun Basket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
  • 1 cup diced fire-roasted tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories: 560, Protein: 35g (70% DV), Fiber: 12g (48% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 580mg (24% DV), Carbohydrates: 40g (13% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the soup ingredients

  • Scrub or peel the turnip; cut the turnip into ¼-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the white beans.

2

Start the soup

In a large sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the turnip and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Add the turkey and achiote spice blend and cook, using a spoon to break up the meat into 1-inch chunks, until fragrant, 1 to 2 minutes.
Add the beans, tomatillo simmer sauce base, tomatoes, and 1½ cups [2½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the turkey is cooked through and the vegetables are tender, 6 to 8 minutes.
While the soup is almost done, prepare the herbs.

3

Prep the herbs; finish the soup

  • Coarsely chop the cilantro; set aside half for garnish.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the soup from the heat, stir in half the cilantro and mint, and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, garnish with the remaining cilantro and mint, and serve.
Kids Can!
  • Rinse the beans.
  • Measure the water for the soup.
  • Strip the mint leaves.
  • Garnish the soup with mint and cilantro.