Quick and Easy Turkey Vegetable Soup

Name: Quick and Easy Turkey Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 beef-flavored dry bouillon cubes, chopped; 2 teaspoons bottled minced garlic; 425 grams kidney beans, rinsed and drained; 411 grams diced tomatoes and green chiles, undrained; 237 milliliters sliced carrot (about 2 large); 237 milliliters finely chopped celery (about 2 stalks); 1 teaspoon chili powder; 118 milliliters frozen whole-kernel corn; 118 milliliters frozen French-cut green beans; 2 teaspoons ground cumin; 680 grams ground turkey breast; 6 Tbsps shredded Monterey Jack cheese; 118 milliliters finely chopped onion; 710 milliliters water

Quick and Easy Turkey Vegetable Soup is a gluten free recipe with 6 servings. One serving contains 281 calories, 35g of protein, and 6g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up ground turkey breast, whole-kernel corn, ground cumin, and a few other things to make it today.

Instructions

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble.

Ingredients you will need

Ground Turkey

Celery

Garlic

Whole Turkey

Onion

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.

Ingredients you will need

Bay Leaves