Touted as a fat burning soup.

6–8 servings

Smoky Turkey, White Bean & Cabbage Soup delivers deep, cozy flavor with lean ground turkey, creamy cannellini beans, and tender cabbage. Smoked paprika, cumin, oregano, and garlic create a savory backbone, while fire-roasted tomatoes add gentle sweetness and acidity. The broth stays light yet satisfying, and a finishing splash of apple cider vinegar brightens each spoonful. Serve with warm crusty whole-grain bread or a slice of cornbread. Add a simple side: shaved fennel and arugula salad with lemon and olive oil. For heat, sprinkle chili flakes. Top bowls with chopped parsley and a dollop of Greek yogurt for extra creaminess.

Ingredients

• 1 tbsp avocado oil
• 1 lb lean ground turkey (93–99% lean)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 6 cups low-sodium chicken or vegetable broth
• 1 (14–15 oz) can fire-roasted diced tomatoes
• 1 (14–15 oz) can white beans (cannellini), drained and rinsed
• 4 cups thinly sliced green cabbage
• 1 cup carrots, sliced
• Salt and black pepper to taste
• Optional heat: 1–2 tsp chili flakes or chipotle powder

Directions

1. Brown turkey in oil over medium-high heat, 5–7 minutes, breaking up as it cooks.
2. Add onion and garlic; cook 3–4 minutes. Stir in paprika, cumin, oregano.
3. Add broth, tomatoes, bay leaf; bring to a simmer.
4. Add beans, cabbage, and carrots; simmer 15–20 minutes until tender.
5. Season to taste; remove bay leaf. Serve hot.
6. Tip: Add a splash of apple cider vinegar at the end for brightness.

Why it works as a fat burning soup: Lean turkey + high-fiber beans + cabbage for volume and satiety. Smoked paprika adds depth without extra calories.