A Recipe for Turkey and Bean Soup

Just like mom used to make!


  • 2 turkey burgers
  • 1 1/2 white onions
  • 1/2 bushel of kale
  • 1 can of white (cannelini) beans
  • Juice from 2 lemons
  • Chicken stock
  • Salt, pepper, oregano, sage, thyme

At the Store

  • Browse the meat aisle and see what’s reduced for quick sale. An open mind goes a long way in the grocery budget. If turkey burgers are on sale, turkey burgers it is.
  • Skip most of the inner aisles, but stop by the soup aisle to grab a few cans of beans. High protein, cheap and versatile. Always keep a few in the pantry.
  • Run through the contents of the fridge in your head. Half an onion, a bushel of kale on it’s last day and broth. Wait- not broth. Chicken bones from last week you forgot to make into stock. Damnit. Is there chicken stock in the freezer? No, that what the bones were for.
  • Remember you also have chicken bouillon. Perfect.
  • Linger a moment too long over the Reece’s Eggs. Buy two.


  • Dice the half onion in the fridge and a full one. Pull sandwich meat of the fridge and also make lunch. Toss onion with olive oil and two cloves of garlic in the deep cast iron or soup pot. Salt and pepper to your taste.
  • Open the turkey and dive while your sandwich toasts. Give thanks you know the value of a toaster oven and hot sandwiches. Place two patties in a freezer bag and add to meat stash. Forget about for 3 days until you’re meal planning.
  • Add the other two patties to the pan with the onion and sauté. Ignore critic in head saying you should use two pans because you won’t wash them and everything is cooking through. Add more salt and pepper.
  • Once the meat and onions are sticking to the center of the cast iron, frantically remember you don’t have stock and pull the bouillon out. Mix a large spoonful with four cups of hot water. Add to pot.
  • Drain the beans with opposing holes on the top of the can. Empty beans into broth mix. Place the sharp severed top into the bottom of the can before throwing it away.
  • And add oregano, thyme, celery salt, garlic salt and lemon pepper.
  • Spot the bag of lemons on the counter and juice 2. Add to soup.
  • Bring soup to a boil
  • Roughly shred the kale, discarding the edges starting to go bad.
  • Add kale with garlic salt and lemon pepper.
  • Taste.
  • Realize the broth is tangy from all the lemon.
  • Go through the spice cabinet, take them all out, smell seven of them, and add sage
  • Allow to simmer for 10 minutes
  • Enjoy with crusty sourdough bread, preferably the end pieces of the old one.

Published by Jessica Reilly, Writer

Writer, cannabis aficionado, and poetry lover

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