Ingredients: (Serves 4)
- 12 oz ground turkey
- 1/2 sweet onion
- 1/2 red bell pepper
- 1 tbsp chili garlic paste
- 8 oz tomato paste
- 2 cups chicken broth
- 1 can of pinto beans
- 1 cup of garden fresh pico (or your favorite salsa would do)
- 1 tsp cumin
- 2 tsp paprika
I browned the turkey with a little olive oil, adding the onions after 5 minutes to cook them down a bit too.
In another pot I combined the chicken broth, tomato paste, beans, pico, cumin, and paprika.
When the turkey was sufficiently cooked, I added everything from the first pan into the soup (yes, all the little bits and the juice too.) I added roughly chopped red bell pepper once the soup was boiling. I covered the pot and let it simmer at medium low heat for 30-40 minutes.
I served it with a little fresh cilantro from our own stash we are growing now.
Delish! I actually ate it with corn chips and a dollop of sour cream that I added after the photo. YUM.
This was super easy to make folks so don’t be intimidated! Give it a try. Great for a cold, blustery day. It was beautiful and sunny the day I made it but I wanted to try it so bad, I went for it anyway. 🙂
The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.
― James Beard
- Recipe: Healthy Italian Turkey Soup. (thesirenstale.wordpress.com)
- What Spice do I Use? (foodiefavorite.wordpress.com)
- 50 Herbs and Spices from A – Z (everydayfamilyfavorites.wordpress.com)