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Quick Turkey-Bean Soup

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14-16 servings (4 quarts)

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 182 calories, 6g fat (1g saturated fat), 19mg cholesterol, 426mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 10g protein.

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