4 oz Onion, Cut In 1/4-Inch Dice
3 oz Celery, Cut In 1/4-Inch Dice
3 oz Carrots, Peeled And Cut In 1/4-Inch Dice
4 oz Kale, Cut Into Thin Small Strips/Chiffonade
2 tbsp Fresh Garlic, Minced
3 tbsp Canned Tomato Paste
64 Fluid oz Low-Sodium TURKEY STOCK Or Vegetable Stock (Non-MSG)
3 c No-Salt Canned Navy Beans, Drained And Rinsed
1/2 tsp Black Pepper
1 tbsp Dried Thyme Leaves
1 tbsp Dried Basil Leaves
2 tbsp Fresh Parsley, Chopped
12 oz SMOKED TURKEY BREAST, Cooked, Skin Removed
Place diced vegetables and minced garlic in a large stock pot.
Add tomato paste and sweat vegetables over medium heat until vegetables are softened and onions are translucent.
Add stock, canned beans and seasonings to the vegetable mixture.
Cover with lid and bring to a boil.
Reduce temperature to low and simmer 20 minutes. Stir occasionally.
Cube turkey into 1/4-inch pieces.
Add to soup and simmer a minimum of 10 additional minutes.
Hold hot for service at 140 degrees F or higher.