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Quick and Easy Vegetable Soup Recipe

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This recipe for Quick and Easy Vegetable Soup, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Melson


Cooking spray
1 c. finely chopped celery (about 2 stalks)
1/2 c. finely chopped onion
1 1/2 tsp. bottled minced garlic
1 1/2 lbs ground turkey breast
3 c. water
1 c. sliced carrot (about 2 large)
1/2 c. frozen French-cut green beans
1/2 c. frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
2 bay leaves
2 beef-flavored dry bouillon cubes, chopped
1 (15 oz) can kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes and green chiles, undrained
6 Tbsp. shredded Monterey Jack cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 Tbsp. cheese.




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