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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This recipe calls for canned beans, so cooking time is minimal. I make soup mild and allow guests to add as much heat as they want with hot pepper sauce. Ingredients:
1 pound ground turkey |
2 garlic cloves, minced |
1 medium onion, chopped |
1 tablespoon canola oil |
1-1/2 cups chopped celery |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
2 cans (14-1/2 ounces each) beef broth |
1 can (28 ounces) stewed tomatoes |
3 tablespoons tomato paste |
1/2 teaspoon cayenne pepper |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
Directions:
1. In a soup kettle or Dutch oven over medium heat, brown turkey, garlic and onion in oil; drain. Add celery and peppers; cook and stir for 2 minutes.
2. Add broth, tomatoes, tomato paste, cayenne, basil and oregano; mix well. Bring to a boil. Add beans and corn. Reduce heat; cover and simmer for 15 minutes. Yield: 14-16 servings (4 quarts).
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