Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 1 hour

What you need:

• 1/3 cup celery, diced
• 1/2 cup onion, diced
• 1/3 cup carrots, diced
• 11/2 cups canned navy beans, no salt
• 1/2 pound smoked turkey, diced into half-inch pieces
• 31/2 cups low-sodium chicken broth
• 1/8 teaspoon of black pepper
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 11/2 cups kale, trimmed (without stems)
• Salt

Equipment and supplies:

• Strainer
• Large stockpot
• Measuring cups/spoons
• Oven/stove

What to do:

1. Saute celery, onions, and carrots until softened.
2. Drain and rinse navy beans.
3. Place vegetables, turkey, and beans in stockpot.
4. Add chicken stock, salt, pepper, parsley, and thyme. Bring to a boil.
5. Reduce burner to low heat and simmer for 30 minutes.
6. Cut fresh kale into small pieces and add to soup.
7. Simmer an additional 10 minutes. Serve immediately. Salt to taste.

How much does this recipe make?
Six servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: March 2012