1 tablespoon olive oil
2 lbs. organic ground turkey
8 cups organic low sodium chicken broth
2 cups carrots, diced
6 tablespoons organic tomato paste
1 onion, chopped
1 bunch of parsley, chopped
3 garlic cloves, minced
2 tsp cumin
2 tsp chili powder
1 cup organic black beans
2 cups zucchini, diced
salt and pepper to taste (optional)
In a large pot, heat half of the oil over medium heat. Add ground turkey, brown for approximately 5 minutes.
Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chili powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
In turkey pot, add 6 cups of broth. Bring to a boil, reduce heat and simmer.
Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add tomato paste and zucchini and bring to a simmer for 10 minutes.
Add meat and black beans to soup and simmer until heated through and beans are cooked to your liking.
Nutrition: Calories 338, Protein 34.5g, Carbs 20.8g, Fiber 5.4g, Sugar 6.2g, Fat 13.1g