• 2 14.5-ounce cans Great Northern Beans, drained
  • 1 pound Italian-style ground turkey
  • 1 large white onion, chopped
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 4 cups chicken broth
  • 1 bunch kale, stems removed and leaves torn into small sections
  • 3 corn on the cob, one can of drained sweet corn can be substituted
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or vegetable oil
  • Salt and pepper to taste


  1. In a large stockpot, combine 2 tablespoons of oil (olive, vegetable, etc.) and celery, carrots, and onion. Add salt and pepper to taste and cook on medium-high heat, stirring occasionally for about 15 minutes.
  2. While the vegetables cook, remove husks and silk from the corn and place the corn over direct flame on stovetop or grill for about 2 to 3 minutes on each side (until a few kernels are charred). Set aside.
  3. In a medium frying pan, add 2 tablespoons of cooking oil and turkey sausage. Cook on medium-high heat until cooked through (about 7 minutes).
  4. After the vegetables have cooked for 15 minutes and are reduced in volume by about half, add chicken broth, cooked turkey, beans, and spices. Bring mixture to a boil, then reduce to a simmer and cover.
  5. Let soup simmer for at least 30 minutes, adding additional seasoning if necessary. Add kale and corn (sliced off the cob after cooling) about 10 minutes before serving.

Makes: 6 servings

About the Chef

recipe_schadeName of Chef: Rebecca Schade
Family Members: Jeff Schade and Barley the Shih Tzu
Community: San Marcos
Interests: Travel! I am always on the move and the great thing about California is that there is always a new adventure just a quick ride away.
Favorite Local Activity: My husband and I spend a lot of time exploring the hiking trails of San Marcos and Escondido and love checking out local breweries afterwards to rehydrate.
About the Recipe: I love this recipe because it is so versatile and easy to customize to each season. In the summer I use nice, light turkey sausage and add grilled sweet corn. In the winter I use smoked sausage or ham and add roasted butternut squash to make it a bit more hearty. I think it might be good with chorizo and black beans, too! Another great thing about this recipe is the fact that it can be easily made in the Crock-Pot.
About the Chef: When I cook at home I love to base my meals on what is in season and looks particularly good at the store. Sometimes a steak in the meat case just looks too good to pass up, or maybe the produce department happens to have the most beautiful radishes. I like to find my ingredients and design a meal around them.

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