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