Turkey Bean Tomato Soup
2 cloves garlic
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound of ground turkey
1 onion, chopped
3 cups organic chicken broth
1 (16 ounce) can kidney beans, drained
Place the olive oil in a soup kettle over medium high heat. Break up the ground turkey in the bottom of the kettle.
Add the onion and stir to combine. Allow the mixture to cook 7 minutes.
Place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes into the blender. Blend together until mixture becomes juice consistency.
Pour into the kettle. Continue cooking 7 minutes.
Pour in the 1 cup of tomatoes and the chicken broth. Stir well to incorporate all the ingredients together. Cover the kettle and simmer 30 minutes.
Add the beans and continue cooking 10 minutes longer.
*You can also use left over turkey in this recipe. Shred it and place it in the kettle at the same time you add the tomato juice mixture.