Turkey, White Bean and Wild Rice Soup

This old favorite standby is actually the third recipe I ever posted on my blog. Beside the fact that the photo is horribly bad, I used to make it with a seasoned rice packet, which I now realize is full of additives and high in sodium. I decided it was time for a little revamping of the recipe.

These days, I use a wild rice blend purchased from the bulk bins of my favorite, local natural foods grocer. It does take an extra half an hour to cook, but I think its worth it. I'd personally much rather go with a mix of long grain brown rice, sweet brown rice, Wehani rice (a nutty, red-colored brown rice) and wild rice pieces over one containing white rice, dehydrated vegetables and monosodium glutamate.


I used to make this soup all the time at Sage's request. Because we don't eat meat that often and I don't make the same dishes over and over as I did years ago, it had been quite a while since we'd had it. I wasn't sure if it would as good as we remembered, but it absolutely was! (I may have even been nitpicking over the distribution of the leftovers for Sage and my lunch the next day.) The best way I can describe this is a cross between a white chili with ground turkey and a traditional turkey and wild rice soup, with the addition of tomatoes. It's a cozy, comforting soup, with just a little of heat. Great for a chilly weather, served with some crusty bread or crackers.

Turkey White Bean and Wild Rice

adapted greatly from allrecipes.com

around 5 servings

1/2 cup brown and wild rice blend, rinsed

1 1/2 cup water

2 tsp olive oil

1 large red pepper, chopped

1/2 large green pepper, chopped

2 celery ribs, chopped

1.25 lb ground turkey

1/2 large onion, chopped

1 (14.5 oz) can of tomatoes with mild green chiles

1 cup of frozen corn, rinsed to thaw

1 (15.5 oz) can of white beans

2 1/2 cups vegetable or chicken stock

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1 tsp salt, or to taste

fresh ground pepper

Bring rice and water to boil in a small saucepan. Cover, reduce heat and simmer for 55 minutes. Remove lid, fluff and set aside.

Heat oil in a large stock pot or Dutch Oven over medium. Add peppers and onion and cook for 5 minutes. Add turkey and onion, and continue cooking until turkey is no longer pink, using a wooden spoon to break up meat. Drain any fat off.

Add tomatoes, corn, beans, stock and spices. Season with salt and pepper. Stir in cooked rice and simmer until just heated through. Adjust seasonings if needed, and ladle into serving bowls.