• 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.

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.

• 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.

Transfer the soup to individual bowls, garnish with the remaining cilantro and mint, and serve.