Ground Turkey Soup with Beans

This ground turkey soup with beans is one of my favorite soups. We used to make this on snow days when I was a kid. I serve with saltines or Goldfish® crackers. It also makes a great leftover meal–always a plus!

INGRIDIENT

2 pounds ground turkey

12 medium (blank)s baby carrots, finely chopped

1 medium onion, chopped

4 stalks celery, chopped

4 medium red potatoes, cut in 1-inch pieces

1 (15 ounce) can tomato sauce

1 (15 ounce) can whole peeled tomatoes, crushed

1 (15 ounce) can peas, undrained

1 (15 ounce) can green beans, drained and rinsed

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained and rinsed

ground black pepper to taste

1 pinch seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend), or to taste

1 pinch ground thyme

1 bay leaf, or more to taste

1 cup water, or more to taste

DIRECTION

Step: 1

Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

Step: 2

Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.

Step: 3

Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

NUTRITION FACT

Per Serving: 399 calories; protein 32.3g; carbohydrates 49.3g; fat 9.8g; cholesterol 83.8mg; sodium 945.6mg.

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