One guarantee of being a teacher is that you get sick. Every fall I work extra hard at staying healthy. I wash my hands constantly, I wipe down the door handles and light switches in my classroom, I don’t touch my face with my hands, and I do my best to live a healthy lifestyle. Living a healthy lifestyle means getting regular exercise, drinking plenty of water, eating a nutritious diet, and getting enough sleep.
Every day 73 students rotate through my classroom doors – that means that I am subjected to many, many cold germs! So as hard as I try to stay healthy, I invariably come down with one or two colds a year. This year is no different!
After a few exceptionally busy and stressful weeks that were filled with reading assessments, parent-teacher conferences and getting all 73 kids and myself off to science camp for a week, I came down with a nasty cold. If you follow me on Instagram, you saw photos of amazing soups and meals that my husband was making for me while I was down for the count. One of my favorites dishes was a kale and bean soup that he made. Here is a version of his soup that I like to make. Mine has a bit more color with the addition of the butternut squash, and like his, it is yummy and absolutely nutritious!
Turkey, Kale, and Butternut Squash Soup Recipe
- 2 pounds ground turkey
- 1 large red onion, diced
- 5 celery ribs including green tops, diced
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 8 cups vegetable broth
- 6 cups peeled and cubed butternut squash
- 6 cups chopped kale, ribs removed
- 1 – 15 ounce can white beans, drained and rinsed
- 1 – 15 ounce can kidney beans, drained and rinsed
- 1 – 15 ounce can black beans, drained and rinsed
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- In a very large non-stick stock pot, sauté the ground turkey, onion, celery, garlic, and ginger until the turkey is cooked and the vegetables are soft.
- Add broth, spices, beans, squash, and kale to the pot.
- Bring to a boil – stirring occasionally.
- Cover the pot, reduce heat to low and simmer for 15 minutes or until the vegetables are tender.
- Add additional salt and pepper if needed to taste.
Look at all of these colors! This soup is simply delicious and so healthy!
It is important to all of us to try our best to stay healthy. Like I said, I practice many healthy habits. I get regular exercise, drink water, eat a nutritious diet and work at getting enough sleep. Eating healthy is easy with this Turkey, Kale, and Butternut Squash Soup Recipe! It is nutritious and delicious! A