Easy recipe for turkey soup.

It is a chilly Sunday in Mile High!  Like, the perfect day to make this delicious recipe before the big game (which we are skipping to see Gravity in 3D this afternoon…!)

This soup comes from a recipe I adapted from Monica years ago.  She made it in the fall years ago when I first moved to Denver and it’s wonderful.  Harvest-y.

This is a dairy-free, egg-free recipe.

The soup is simple to make, very good and hearty and one pot can feed a couple for many days.  It requires cans of beans, tomatoes, corn and lean ground turkey.  EASY people.

What you need:

2 lbs. ground lean turkey

Olive oil
4 cloves crushed or minced garlic
Cumin (secret ingredient – do not skip!)
One coarsely chopped yellow onion

2 regular sized cans of diced tomatoes
2 regular sized cans of kidney beans (red, dark red, your choice!) – drained
2 regular sized cans of pinto beans – drained
1 regular sized can of corn in water (or 1 1/2 cups frozen corn) – drained
1 32 oz. box of vegetable or chicken broth (low sodium) or 2 regular sized cans of broth

Salt and pepper to taste

Cook ground turkey in a large pan on the stove and drain.  Set aside.

In a large pot or dutch oven over medium-low heat, pour a thin layer of olive oil so that it covers the bottom of the pot.  Add chopped onion and garlic and cook for a bit.  Then, add about a half tsp. of cumin and stir about.

Meanwhile, get your kitchen partner to open all the cans and drain the beans and corn in a colander — this can be a daunting process.

Turn the stove burner up to medium heat and start adding the canned items – tomatoes, kidney beans, pinto beans and corn.  Stir.  Add cooked ground turkey to the large pot. Stir. After this, dump the entire box of broth in and stir.

Add about a tsp. of salt and a shake or two of pepper.

Bring the soup to a boil for about 10 minutes.  Turn the burner down to a medium high and cook with the lid on for 1 hour.

Great with bread, or if you’re really feeling funky, Fritos corn chips!


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