• 2 Tbsp. oil
• 1 lb. fresh ground turkey or chicken
• 1 can (14 oz.) artichoke hearts, drained and quartered (or 1 box frozen)
• 6 cups chicken broth
• optional: 1 large sweet potato, peeled and diced

Preparing the Beans:

1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
2. Place in a bowl with 8 cups water and soak for 4+ hours (ideally overnight) at room temperature. For a quicker option, boil for 10 minutes and let stand for 2 hours (not our preferred method).
3. Drain beans and place in a 4-quart pot with 8 cups fresh water.
4. Bring to a boil, reduce heat, and simmer covered for 45 minutes until tender.
5. Remove from heat, drain, and set aside until ready to use.

Preparing the Soup:

1. In a 4-quart pot, sauté turkey in oil over medium heat.
2. Stir in contents of vegetable & seasoning packet and artichoke hearts (and sweet potato, if using).
3. Add drained, cooked beans and chicken broth to pot.
4. Bring to a boil, reduce heat, and simmer covered for 1 hour.