February 20, 2016


This is my most prized recipe. People come from all around, just to fill up their bellies with this wonderful soup (ha ha). My children devour bowlfuls of this stuff, without muttering a word. On top of being delicious, it is super simple and doesn't require a lot of ingredients or time. I almost always serve this soup with turkey meatballs (can sub turkey for any ground meat) but it is also delicious on its own. I may even work on a falafel to make this recipe completely vegan. From my family to yours, we hope you love this soup recipe as much as we do!



  • 1 Tbps olive oil

  • 2 garlic cloves, minced

  • 1 onion, diced

  • 2 large carrots, cut lengthwise and then in quarters, then diced

  • 2 cans/jars crushed tomatoes

  • 1 15oz can cannellini beans

  • 1 15oz can kidney beans

  • 1 15 oz can green beans, drained

  • 1 zucchini, diced like the carrots

  • 1 tsp of parsley, basil and oregano

  • 2 bay leaves

  • 1 tablespoons veggie stock

  • 1/4 tsp cayenne pepper (omit if making for children)


  • 1lb ground turkey

  • 1 small diced sweet onion

  • 2 teaspoon chopped fresh oregano (or use 1tsp dried)

  • 2 teaspoon chopped fresh basil (or use 1tsp dried)

  • 1 garlic clove, minced

  • 1 tsp salt

  • 1 tsp pepper

  • 2 eggs

  • 1 3/4 bread crumbs

  • 3/4 cup milk



  1. Heat oil in large stock pot over medium heat. Mix in garlic, onion and carrots. Saute the veggies until tender, approx 5 min.

  2. Add tomatoes, cannellini beans, and kidney beans (with juice), to the pot. Fill each can with water and add the water to the pot. mix in green beans and zucchini. Season with herbs; stir well. Bring the soup to a boil, then reduce to a simmer. Cover and let simmer for 30 min.


  1. Preheat oven to 400F

  2. Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and milk. Roll to however big you want them. I make larger ones for adults and smaller one for the kinders.

  3. Place meatballs on brown paper on a baking pan and cook 30-40 minutes, until very brown. 

  4. *I place the meatballs in a serparate container in the fridge and put them in the soup as needed. We also like to serve this recipe with mozzarella cheese and macaroni shells! It ALWAYS tastes better the next day, so try and save a little ;)

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Hi There

Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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