This is my most prized recipe. People come from all around just to fill their bellies with this wonderful soup; 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 (turkey can be substituted for any ground meat), but it is also delicious on its own.

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 15 oz can cannellini beans

  • 1 15 oz 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 tbps veggie stock

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


  • 1 lb ground turkey

  • 1 small diced sweet onion

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

  • 2 tsp chopped fresh basil (or use 1 tsp 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. Sauté the veggies until tender, approximately 5 minutes.

  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 minutes.


  1. Preheat oven to 400° F.

  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 separate 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!

Becky Bayda
Becky is completing her education towards Holistic Nutrition and is focusing her research on mental health and sports. She uses her blog to help share her vision and knowledge, which focuses on restoring balance and empowering people through wholesome living.