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Turkey Bean Soup


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  • 1 pound ground turkey
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon olive oil
  • 1 can (49-1/2 ounces) chicken broth
  • 2 cups frozen corn
  • 1 can (15 ounces) white kidney beans or cannelloni beans, rinsed and drained
  • 1 cup frozen Lima beans
  • 1 can (4 ounces) chopped green chiles
  • 1 teaspoon each: oregano, ground cumin, chili powder
  • 1/2 teaspoon salt
  • Shredded cheddar cheese, optional



Step 1

In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chiles, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired

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