Ground Turkey Soup with Beans
This ground turkey soup with beans is one of my favorite soups. We used to make this on snow days when I was a kid. I serve with saltines or Goldfish® crackers. It also makes a great leftover meal--always a plus!
Ingredients
- 2 pounds ground turkey
- 12 baby carrots finely chopped
- 1 medium onion chopped
- 4 stalks celery chopped
- 4 medium red potatoes cut in 1-inch pieces
- 15 ounce can tomato sauce
- 15 ounce can whole peeled tomatoes crushed
- 15 ounce can peas undrained
- 15 ounce can green beans drained and rinsed
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can whole kernel corn drained and rinsed
- ground black pepper to taste
- 1 pinch seasoned salt such as Morton® Nature's Seasons® Seasoning Blend, or to taste
- 1 pinch ground thyme
- 1 bay leaf or more to taste
- 1 cup water or more to taste
Instructions
- Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
- Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.