Ready for turkey season? We eat turkey year-round at our house, and nobody is complaining! My favorite way to make this is in the crockpot. Toss everything in, turn it on low, and walk out the door. Ten minutes to organize, 10 hours to heaven. Thank you to KitchenStewardship.com for the original version of this wonderful recipe.
- 1 lb. ground turkey
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 1/2 c. onion, minced
- 1 tsp. oregano
- 1/2 tsp. basil
- 2 Tbsp. chili powder
- 3/4 tsp. cumin
- 1/2 tsp. cayenne pepper
- 2 c. zucchini, chopped
- 1 c. carrots, chopped
- 1/2 c. green pepper, chopped
- 1/2 c. red pepper, chopped
- 1/2 c. dry garbanzo beans (or 1 cup soaked overnight)
- 1/2 c. dry kidney or pinto beans (or 3 /4 cup soaked overnight)
- 5 c. diced tomatoes (fresh or canned)
- 6 c. water
Here are two completely different but equally yummy ways to make this soup:
In a large soup pot, brown turkey over medium heat. Add oil and saute garlic and onion until tender. Season with spices and stir well. Add zucchini, carrots and peppers, cook 2 minutes. Add beans, tomatoes and water or broth. Bring to boil, reduce heat and simmer for 45 minutes. Makes 12 servings.
OR
Put all your ingredients into either a large soup pot or a crockpot. Turn on low (crockpot) or 225F (soup pot in oven) and leave for anywhere from 6 to 10 hours.
Either way, plan on a scrumptious meal.