Image courtesy: barefeetinthekitchen.com
Ingredients
- 1 pound ground turkey
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 tablespoon cooking oil
- 1 1/2 cups chopped celery
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 (14.5 ounce) cans beef broth
- 1 (28 ounce) can stewed tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15.25 ounce) can 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.