Quick and Easy Turkey Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The mild cheese complements this slightly spicy soup. -Tara Bennett, Raleigh, NC Ingredients:
cooking spray |
1 cup finely chopped celery (about 2 stalks) |
1/2 cup finely chopped onion |
1 1/2 teaspoons bottled minced garlic |
1 1/2 pounds ground turkey breast |
3 cups water |
1 cup sliced carrot (about 2 large) |
1/2 cup frozen french-cut green beans |
1/2 cup frozen whole-kernel corn |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
2 bay leaves |
2 beef-flavored dry bouillon cubes, chopped |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes and green chiles, undrained |
6 tablespoons shredded monterey jack cheese |
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.
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