I’ve always loved soup. But now, I really LOVE soup because my Instant Pot makes soup preparation that much easier. My husband’s favorite is a 5 ingredient carnitas soup recipe. It tastes like I cooked all day. In reality, it takes me 15 minutes.
Soup for Breakfast
Many of you were contacting me about eating soup for breakfast. I know this is not a traditional breakfast meal but it provides a balanced bowl of goodness with protein, fiber, liquid, fat, carbs and antioxidants. Here is a go-to soup recipe of mine.
(Note: This recipe doesn’t require an Instant Pot.)
Breakfast in a bowl: Turkey, Kale and White Bean Soup Recipe
2 tbsps Extra Virgin Olive Oil
2 Carrot (large, diced)
3 stalks Celery (diced)
1 Yellow Onion (large, diced)
1 lb Extra Lean Ground Turkey
2 tbsps Italian Seasoning
1 1/3 quarts Bone Broth
3 cups Diced Tomatoes (from the can, with juices)
1 cup White Navy Beans (rinsed and drained)
4 cups Baby Kale
Heat the oil in a large pot over medium-high heat. Sauté the carrots, celery, and onion for five minutes, stirring often.
Add the turkey, breaking it up as it cooks. Cook for five more minutes.
Add the Italian seasoning and cook for one more minute. Add the broth, tomatoes, and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the kale and stir until wilted, about two minutes.
Divide evenly between bowls and enjoy!
This article was guest-written by:
Emily Luxford, MS, RD, IFNCP, CLT
Emily Luxford is a functional dietitian nutritionist helping patients navigate gut health, diabetes, obesity, malabsorption disorders, and autoimmune diseases, along with complex illnesses such as immune dysfunction syndromes, myofascial pain, depression, vertigo, headaches, and cancer. Learn more about her and her services at www.luxfordnutrition.com.