Ground Turkey Soup With Beans Food

TURKEY BEAN SOUP

Steps:

• 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, chilies, 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.

GROUND TURKEY SOUP WITH BEANS

Steps:

• 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.

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

SOUP BEANS

Steps:

• Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
• Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.

TURKEY TACO SOUP RECIPE

Steps:

• Brown the ground turkey and onions in a large skillet; drain the excess fat.
• **Quick tip: Take a potato masher and grind the meat while cooking to reduce size of chunks and to make more like minced taco meat.**
• Transfer the browned turkey and onions to a large slow cooker or a stockpot.
• Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.
• I like to drain my beans and corn to reduce sodium. If you want a little more flavor do not drain can vegtables.
• Add a can of water so the soup is not dry, it will reduce some.
• Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for 45 minutes to 1 hour in a stock pot on the stove.
• To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos.

GROUND TURKEY SOUP

Steps:

• In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.
• In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.
• Add barley for last 15 minutes of cooking time. Serve.

TURKEY AND NAVY BEAN SOUP

Steps:

• In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
• Add the garlic and stir for 1 minute.
• Add the stock, diced turkey, beans and pepper. Bring to a boil.
• Cover. Reduce the heat, and simmer for 10 minutes.
• Add salt to taste. Stir in the basil.
• Ladle into individual bowls, and sprinkle with the Parmesan.

GROUND TURKEY TACO SOUP

Steps:

• In a large pot start by cooking and crumbling ground turkey. Drain fat then return it to the stove top.
• Drain and rinse corn and bean. Place your beans and remaining ingredients to your pot. Cover with a lid and allow to simmer for 30 minutes.
• Serve topped with your favorite taco toppings. Optional toppings: sour cream, shredded cheese, tortilla chips, and cilantro.

TURKEY AND WHITE BEAN SPINACH SOUP

Steps:

• In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
• Add the chicken broth to the pot and bring to a gentle boil.
• Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
• Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
• Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
• Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)

GROUND TURKEY SOUP WITH BEANS & SPINACH (20 MINUTES!)

Steps:

• Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes).
• Add the oregano, basil, tomatoes (with liquid), and beans. Stir to combine.
• Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.
• Add broth, stir, and increase heat to medium. Continue to cook until heated through - about 5 minutes.
• Remove from heat, stir in Parmesan and serve.

GROUND TURKEY & VEGETABLE SOUP

Steps:

• Brown turkey in a large saucepan; drain.
• Add onion, carrots, celery.
• Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
• Bring to a boil and then reduce heat.
• Simmer covered 45 minutes to 1 hour or until vegetables are tender.
• Add Worcestershire sauce and simmer another 5 minutes.
• Put in bowls.
• Sprinkle with cheese.
• Serves 6.